Preheat the oven to 325°F.

In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.

Add the vanilla extract and mix until combined.

Add the eggs one at a time, mixing well after each addition. Stir in the chocolate chips.

Pour half of the cream cheese mixture over the cooled crust. Drizzle half of the caramel sauce over the cream cheese layer.

Pour the remaining cream cheese mixture on top, then drizzle the remaining caramel sauce. Use a knife to swirl the caramel into the cheesecake mixture gently.

Sprinkle the sea salt evenly over the top.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.