Preheat your oven to 325°F.

In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.

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 let cool.

In a large mixing bowl, beat the softened 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 and salt.

Pour half of the cheesecake batter over the cooled crust.

Drizzle half of the caramel sauce over the batter.

Pour the remaining cheesecake batter on top, then drizzle the rest of the caramel sauce over it.

Use a knife to gently swirl the caramel into the cheesecake batter for a marbled effect.

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

Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.

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

Before serving, drizzle additional caramel sauce on top if desired.