Make the graham cracker crust: Pulse the graham crackers and melted butter in a food processor until the consistency resembles wet sand. Press the crumbs evenly into the bottom of a springform pan using the bottom of a glass or your hands. Place the crust in the refrigerator or freezer to set.

Make the cheesecake filling: While the crust sets, pour ¼ cup of heavy cream and the Caramilk chocolate bars (broken into squares or chopped) into a small heatproof bowl that is set over a saucepan of boiling water for indirect heating. Whisk until melted. Remove from the heat and allow to cool.

Whip the remaining cream in a large bowl using an electric mixer to whip it to stiff peaks. Place the bowl of whipped cream in the refrigerator.

In a separate bowl, mix the cream cheese in a standing mixer or with a hand held mixer to break up large chunks. Add in the sugar and vanilla extract and mix until blended and smooth. Add the melted chocolate and beat until well combined.

Gently fold the whipped cream into the cream cheese mixture by hand just until combined.

Transfer the cheesecake filling mixture into the chilled crust. Pour the caramel sauce over and use a toothpick or butter knife to swirl it through the cheesecake filling. Cover and refrigerate overnight.

When ready to serve, garnish cheesecake slices with additional caramel sauce and shaved caramilk chocolate if desired.