In a medium bowl, mix together the graham cracker crumbs, butter, and brown sugar until well combined.

Place parchment paper into the bottom of your springform pan and press the graham cracker crumbs into the bottom of the pan. Use the back of a spatula or spoon to tightly pack the crust into the pan to prevent crumbling when serving. Place the pan into the freezer while preparing the cheesecake filling.

Using a whisk or electric mixer, beat the heavy cream for 4-5 minutes until thickened with peaks forming. Set aside.

In a large bowl, blend the softened cream cheese and granulated sugar with a mixer until creamy and smooth. Add in the sour cream, confectioners sugar and vanilla extract and blend for 1 minute. Whip in the heavy cream by hand or with a mixer until just combined.

Remove the crust pan from the freezer and pour the cheesecake mixture into the pan. Smooth the top of the cheesecake with a knife or frosting spatula. Carefully cover and refrigerate for 8 hours or overnight.

In a medium saucepan, melt the butter.  Reduce to medium heat and add in the brown sugar and heavy cream. Stir continuously until the sugar dissolves.

Allow the mixture to come to a boil for 2-3 minutes, stirring constantly. Do not overcook. Remove the pan from heat and allow the sauce to cool.

Once the cheesecake has chilled, use a knife around the edges of the cake to help for a smooth release from the springform pan. Remove the cake and peel off the parchment paper to transfer to a serving dish. Drizzle the caramel sauce over the top of the cake. Slice and serve!