In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate for about 10 minutes to set.
In a microwave-safe bowl, heat 1 cup of chocolate chips and ½ cup of heavy cream in 20-second intervals, stirring between each, until smooth. Pour this ganache over the chilled crust and refrigerate for 15–20 minutes until firm.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to create a light, airy filling.
Spread the cheesecake mixture evenly over the chilled chocolate layer. Smooth the top with a spatula.
Pour the caramel sauce over the cheesecake filling and spread it evenly.
Melt ¼ cup chocolate chips with 1 tablespoon heavy cream in the microwave until smooth. Drizzle over caramel topping for decoration.
Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. Gently release from the pan before slicing and serving.
