Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press the mixture firmly into the bottom of the springform pan.
4. Bake for 10 minutes and let cool completely.

Step 2: Make the Cheesecake Filling

5. In a large bowl, beat cream cheese and sugar until smooth.
6. Add eggs one at a time, beating well after each addition.
7. Mix in vanilla extract and sour cream until well combined.
8. Pour the filling over the cooled crust.
9. Bake for 55–60 minutes, or until the center is set but slightly jiggly.
10. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 3: Prepare the Caramel Layer

11. Heat sugar in a medium saucepan over medium heat, stirring constantly until melted and amber-colored.
12. Add butter and stir until fully melted.
13. Slowly pour in the heavy cream while stirring. Let boil for 1 minute.
14. Remove from heat, stir in sea salt, and let cool slightly.
15. Pour the caramel over the chilled cheesecake, spreading evenly.

Step 4: Make the Chocolate Ganache

16. Heat cream in a saucepan over medium heat until it begins to simmer.
17. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth.
18. Allow ganache to cool slightly, then pour over the caramel layer, spreading evenly.

Step 5: Chill and Serve

19. Refrigerate the cheesecake for at least 1 hour, until the ganache is set.
20. Slice and serve chilled for the ultimate indulgence.