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Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
Bake until center is just set and top appears dull, 1 to 1-¼ hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove side of pan. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.