• Preheat the oven to 350℉.

Crust

• Add graham cracker crumbs, sugar and melted butter to a bowl and stir to combine.
• Pour the crumb mixture into a 9-inch springform pan. Press evenly into the bottom and up the sides of the pan in an even layer.
• Bake for 10 minutes. Allow the crust to cool completely.

Preparing the Water Bath

• Add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that will rise 1 to 2 inches around the cheesecake pan.
• Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 layers of foil to ensure no water leaks into the cheesecake as it bakes in the water bath.

Cheesecake Filling

• Add 1 package of the softened cream cheese, ⅓ cup sugar and cornstarch to a mixing bowl. Mix together on low speed with a mixer until creamy, scraping the side of the bowl as needed. Repeat in stages with the remaining cream cheese packages and sugar.
• Increase the mixer to medium speed and beat in vanilla extract.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the heavy cream until just blended. The filling will look light and creamy, like fluffy clouds.
• Fold in the caramel sauce. Do not over-mix.
• Add the batter to the springform pan.
• Place in the prepared water bath. Bake for about 1 hour 15 minutes, or until the top of the cheesecake is a very light golden brown and the center barely jiggles.
• Carefully remove the cheesecake from the water bath and transfer to a wire rack. Remove the foil and let cool for 2 hours.

Chocolate Ganache

• Set a medium heat-safe bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. You can also use a double boiler.
• Place the heavy cream and chocolate chips in the bowl. Stir often until the chocolate is melted and the ganache is smooth.
• Remove from the heat and stir in the vanilla.
• Set aside to cool and thicken, about 60 to 90 minutes.

Assembly

• Pour the chocolate ganache on top of the cheesecake and chill for several hours or overnight before removing the springform pan.
• Top with Twix bars and drizzle with caramel sauce, if desired.
• To serve, carefully remove the springform pan sides. Cut into slices and serve with drizzled caramel sauce.