Creamy Caramel Cheesecake Bars with a Buttery Crust

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake the crust for 8-10 minutes, or until lightly golden. Allow to cool while preparing the cheesecake layer.
4. In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Pour the cheesecake mixture over the cooled crust and spread evenly.
7. Bake for 25-30 minutes, or until the center is set and the edges are lightly golden. Allow to cool completely at room temperature, then refrigerate for at least 2 hours.
8. Once chilled, pour the caramel sauce over the cheesecake layer and spread evenly. Sprinkle with sea salt if desired.
9. Use the parchment overhang to lift the bars out of the baking dish. Cut into squares and serve.