1-Preheat the oven to 350ºF and adjust the rack to the lower third position. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil to prevent leaks.

2-Combine the cookie crumbs and melted butter, then press the mixture into the bottom and about 2 inches up the sides of the pan. Bake for 10 minutes, then set aside to cool.

3-Reduce oven temperature to 300ºF. Beat the softened cream cheese until smooth, then add the heavy cream and sugar, continuing to beat until combined. Mix in the vanilla extract.

4-Using a spatula, gently stir in the eggs until just combined. Fold in the chopped candy bars.

5-Pour the batter over the crust in the springform pan. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.

6-Bake for 1 hour or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the water bath inside the oven for another hour.

7-Remove from the water bath, run a knife around the edge to loosen the sides, and allow to cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.

8-Before serving, remove the sides of the pan, top the cheesecake with the remaining chopped candy bar, and drizzle with caramel sauce.