Preheat the oven to 350℉ (175°C).

Add graham cracker crumbs, 3 tbsp sugar, and melted butter to a bowl and stir to combine.

Pour the crumb mixture into a 9-inch springform pan. Press evenly into the bottom and up the sides of the pan in an even layer.

Bake for 10 minutes. Allow the crust to cool completely.

Add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that will rise 1 to 2 inches around the cheesecake pan.

Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 layers of foil to ensure no water leaks into the cheesecake as it bakes in the water bath.

Add 1 package of the softened cream cheese, ⅓ cup sugar (about 0.33 cup) and cornstarch to a mixing bowl. Mix together on low speed with a mixer until creamy, scraping the side of the bowl as needed. Repeat in stages with the remaining cream cheese packages and sugar.

Increase the mixer to medium speed and beat in 1 tbsp vanilla extract.

Add the eggs, one at a time, beating well after each addition.

Mix in the heavy cream until just blended. The filling will look light and creamy, like fluffy clouds.

Fold in the 1 cup caramel sauce. Do not over-mix.

Add the batter to the springform pan.

Place in the prepared water bath. Bake for about 1 hour 15 minutes, or until the top of the cheesecake is a very light golden brown and the center barely jiggles.

Carefully remove the cheesecake from the water bath and transfer to a wire rack. Remove the foil and let cool for 2 hours.

Set a medium heat-safe bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. You can also use a double boiler.

Place the heavy cream and chocolate chips in the bowl. Stir often until the chocolate is melted and the ganache is smooth.

Remove from the heat and stir in 1 tsp vanilla.

Set aside to cool and thicken, about 60 to 90 minutes.

Pour the chocolate ganache on top of the cheesecake and chill for several hours or overnight before removing the springform pan.

Top with chopped Twix bars and drizzle with additional caramel sauce, if desired.

To serve, carefully remove the springform pan sides. Cut into slices and serve with drizzled caramel sauce.