Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form a crust.
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
Fold in 3/4 cup of mini chocolate chips. Pour half of the batter over the crust.
Drizzle 1/4 cup of caramel sauce over the batter. Pour the remaining batter on top.
Bake for 55-60 minutes, or until the center is set. Cool in the pan on a wire rack.
Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, drizzle the remaining caramel sauce over the cheesecake and sprinkle with sea salt and the remaining mini chocolate chips.
Garnish with whipped cream if desired.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 12 serving
