Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).

2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.

3. Press the mixture into the bottom of a 9-inch springform pan.

4. Bake for 10 minutes. Remove and let cool slightly.

Step 2: Make the Cheesecake Layer

1. In a large bowl, beat softened cream cheese and sugar until smooth.

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

3. Mix in vanilla extract and sour cream until just combined.

4. Pour the filling over the baked crust and smooth the top.

5. Bake for 55–60 minutes, or until the center is just set.

6. Cool at room temperature, then refrigerate for at least 4 hours (or overnight).

Step 3: Create the Salted Caramel

1. In a saucepan, heat sugar over medium heat, stirring constantly until melted and amber in color.

2. Add butter and stir until fully melted.

3. Slowly pour in heavy cream while stirring—it will bubble. Stir until smooth.

4. Mix in sea salt and let cool slightly.

5. Pour the caramel over the chilled cheesecake and spread evenly.

Step 4: Make the Chocolate Ganache

1. Heat heavy cream in a saucepan or microwave until hot (not boiling).

2. Pour over chopped chocolate and let sit for 2–3 minutes.

3. Stir until silky and smooth.

4. Pour ganache over the caramel layer and spread evenly.

Step 5: Chill and Serve

1. Refrigerate the finished cheesecake for at least 1 hour to set the ganache.

2. Slice and serve with extra caramel drizzle or chocolate curls if desired.