Mix together Graham Cracker Crumbs (1 3/4 cup), and Butter (1/2 cup). Press mixture firmly into 9 inch spring-form pan. Set aside.
Using an electric mixer, whip Cream Cheese (24 ounce), Vanilla Extract (2 teaspoon), and Brown Sugar (1 cup) until light and fluffy. Scrape the bottom and sides of the bowl to make sure everything is well blended.
Add in Heavy Cream (1 cup) and whip well until it thickens. Add Salted Caramel Sauce (2/3 cup) and keep mixing until it is well incorporated and it becomes light and fluffy.
Pour batter over the prepared crust, cover with plastic wrap and fridge for a minimum of eight hours or overnight.
When the cheesecake has set, remove from pan and decorate by drizzling Caramel Sauce (to taste) on top and pipe on some Whipped Cream (to taste).