Mix the crushed graham crackers and melted butter in a bowl until combined.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Chill in the refrigerator while preparing the filling.

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

Gently fold in the whipped heavy cream until fully incorporated.

Stir in the crushed Twix bars for added crunch.

Spread the filling evenly over the chilled crust.

To make the caramel, heat sugar in a saucepan over medium heat, stirring constantly, until melted and amber in color.

Add the butter, stirring until fully combined, then slowly pour in the heavy cream while stirring.

Add the sea salt and stir. Allow the caramel to cool slightly.

Pour the caramel over the cheesecake filling and spread it into an even layer.

Heat the heavy cream in a small saucepan or microwave until hot but not boiling.

Pour the cream over the chopped chocolate and let sit for 1-2 minutes. Stir until smooth.

Pour the chocolate over the caramel layer, spreading evenly.

Refrigerate the cheesecake for at least 6 hours or overnight to set.

Before serving, garnish with additional crushed Twix or a drizzle of caramel, if desired.