1. Prepare the Pan and Crust

• Preheat oven to 325°F (163°C).

• Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

• In a mixing bowl, combine crushed cookies with melted butter. Mix until evenly coated.

• Press into the bottom of the pan to form a firm, even crust.

• Bake for 10 minutes, then remove from oven and let cool.

2. Make the Cheesecake Filling

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

• Add the eggs one at a time, beating well after each addition to avoid lumps.

• Gently fold in semi-sweet chocolate chips.

3. Assemble and Bake

• Pour the filling over the cooled crust and smooth the surface with a spatula.

• Bake in preheated oven for 50–60 minutes, or until the center is set and a toothpick comes out clean (a slight jiggle in the center is okay).

• Turn off oven and crack the door open. Let the cheesecake cool slowly for 30 minutes to prevent cracking.

4. Chill and Finish

• Once at room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight.

• Before serving, drizzle caramel sauce over the top, then sprinkle with sea salt flakes and extra chocolate chips. Add whipped cream if desired.