1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper.

2. Combine graham cracker crumbs and melted butter in a bowl. Mix until evenly combined, then press the mixture into the prepared pan to form a firm crust. Bake for 10 minutes, then remove and let cool slightly.

3. In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and fluffy.

4. Add eggs one at a time, beating after each addition. Stir in vanilla extract.

5. Pour the cheesecake mixture over the cooled crust and smooth the top with an offset spatula.

6. Bake for 30–35 minutes, or until the center is just set. Remove from oven and cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

7. Once chilled, pour caramel sauce evenly over the top of the cheesecake layer and spread gently with a spatula.

8. Sprinkle the brown sugar crumble over the caramel.

9. Drizzle melted white chocolate across the top for a finished look.

10. Slice into bars and serve chilled.