Instructions:
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
Prepare the crust by mixing the graham cracker crumbs with the melted butter in a medium bowl. Press the mixture firmly into the bottom of the greased pan.
In a large mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs, one by one, beating well after each addition until fully incorporated.
Gently fold in 3/4 cup of the mini chocolate chips.
Pour half of the cheesecake batter over the prepared crust in the pan.
Drizzle 1/4 cup of the caramel sauce over the batter in a swirling motion. Then, pour the remaining cheesecake batter on top, spreading it evenly.
Bake the cheesecake for 55-60 minutes, or until the center is just set and slightly jiggly.
Allow the cheesecake to cool on a wire rack before transferring it to the refrigerator. Let it chill for at least 4 hours or overnight for best results.
Before serving, drizzle the remaining caramel sauce on top of the cheesecake, sprinkle with sea salt, and the remaining mini chocolate chips.
Garnish with whipped cream if desired, and enjoy!
🍰 Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 1 hour 20 minutes | Servings: 12
