Combine the first three ingredients in a heavy saucepan. Bring to a boil, reduce to a simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 ½ to 1 ¾ hours. Keep an eye on it once it starts to caramelize so it doesn’t burn. Stir in vanilla balsamic. Transfer to a bowl to stop cooking.
Crush graham crackers and mix with butter and sugar. Spread mixture over pie pan, pressing down to make a compact crust. Chill in freezer while making filling (at least 10 minutes).
Mix first three filling ingredients until smooth. In a separate bowl whip 1 cup of the cream until stiff peaks form. Mix into filling ingredients and spread over the pie crust. Refrigerate the pie for at least 4 hours or overnight.
About a half hour before you’re ready to serve, put bowl and whisk in freezer for 15 minutes or more. Combine cream, sugar and vinegar. Whip with electric mixer until medium to stiff peaks form, 1-2 minutes. Pipe a dollop of cream over each serving of cheesecake.