To make the crust: Place graham crackers shells in a food processor and blend until fine crumbs remain. Alternatively, if you do not have a food processor, a rolling pin and a heavy duty freezer ziplock back will do just fine! Seal bag with as much air removed as possible, and roll out until cookies are fine crumbs. You can also buy graham cracker crumbs and this is a nice little time saver. 

Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as butter might be hot and you do not want any splatter to burn you.

Combine crumbs, butter, sugar, and vanilla in a bowl until a course sand-like mixture occurs. 

Press firmly into your tart pan with a removable bottom. These pans are highly non-stick so buttering or spraying ahead of time is generally not necessary. Use a measuring cup to ensure sides and bottom of tart crust is as firmly packed as possible. Set aside. 

To make the filling:  Place cream cheese in a bowl and blend {by hand or with a mixer} until smooth, about 30 seconds. 

Add remainder of ingredients, and mix until smooth and no lumps remain, about a minute. 

Pour mixture into prepared crust. Slowly drizzle 2-3 tablespoon caramel sauce onto the tart. With a butter knife, gently swirl into the cheesecake, being careful not to hit the bottom crust. 

Bake at 350 for 20-25 minutes or until crust is golden and tart looks mostly set. It will be slightly jiggly in the center, but will firm up as it cools. 

Allow to cool completely {refrigerator recommended}. Store covered in the refrigerator for up to three days. Enjoy!