Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs resemble wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.

In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Gradually incorporate sour cream and vanilla extract, then add eggs one at a time.

Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 45-50 minutes until the edges are set and the center is slightly wobbly. Cool at room temperature, then refrigerate for at least 4 hours.

In a saucepan, melt granulated sugar over medium heat until it reaches an amber color. Carefully whisk in unsalted butter, then heavy cream and bourbon. Stir until smooth and cool slightly.

Once chilled, remove the cheesecake from the springform pan and drizzle warm bourbon caramel over the top. Slice and serve cold.