Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs and melted butter and stir until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, creating an even crust. Chill the crust in the refrigerator while you make the filling.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy, scraping down the sides of the bowl as needed.

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.

Mix in the vanilla bean paste until evenly combined and the batter is smooth and thick.

Pour the cheesecake batter over the chilled crust and smooth the top with a spatula if needed.

Place the pan on the center oven rack and bake for 45 minutes, or until the edges are set and the center still has a slight wobble when gently shaken.

Remove the cheesecake from the oven and let it cool in the pan on a wire rack until it reaches room temperature.

Once cooled, cover the pan and refrigerate the cheesecake for at least 4 hours, or until thoroughly chilled and set.

Just before serving, remove the sides of the springform pan, then pour the caramel sauce over the top of the chilled cheesecake, spreading it into an even layer.

Slice into 12 pieces with a sharp knife, wiping the blade between cuts for neat slices, and serve chilled.