Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Make the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared pan to form an even crust.
Bake the crust for 8-10 minutes, then set it aside to cool.
Prepare the Cheesecake Layer:
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Bake the Cheesecake:
Bake for 25-30 minutes, or until the cheesecake layer is set and no longer jiggly in the center. Remove from the oven and let cool to room temperature.
Add the Caramel Layer:
Once the cheesecake layer has cooled, pour the caramel sauce evenly over the top.
Sprinkle with sea salt (if using) and chopped nuts for added texture and flavor.
Chill and Set:
Refrigerate the bars for at least 3 hours, or until fully set.
Slice and Serve:
Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve chilled.
