Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Make the crust: pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Lower the temperature to 140c (280f). In a big mixing bowl, add the room temperature cream cheese and sugar, and mix with an electric hand mixer until the cream cheese is creamy.
Add the sour cream and the heavy cream and mix until combined.
Add the vanilla extract and caramel sauce and mix until combined.
Lower the hand mixer speed to low, and add each egg at a time. This step stops the cheesecake batter from overbeating. Overbeating can cause a weird cheesecake texture and stops the cake from cracking.
Add Twix candy chunks and mix with a spatula.
Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Run a thin knife around the edges of the cake t loosen it from the pan.