Preheat your oven to 325°F (160°C).

In a medium bowl, mix the crushed graham crackers with melted butter until they resemble wet sand.

Press the mixture into the bottom of a springform pan.

In a large bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Gently fold in the chocolate chips.

Pour the cheesecake filling over the crust in the springform pan.

Bake for about 50-60 minutes or until the middle is set but still slightly jiggly.

In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into an amber color.

Add in the butter and keep stirring until melted.

Carefully pour in the heavy cream, stirring until combined, then finish with a pinch of sea salt.

Once the cheesecake has cooled, drizzle the salted caramel sauce over the top.

Refrigerate for at least 4 hours, preferably overnight.