For the crust:

• Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.

• In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are well-coated.

• Press the graham cracker mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, until golden brown. Set aside to cool.

For the cheesecake filling:

• Beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth.

• Add sugar and vanilla extract, and beat until smooth and combined.

• Add eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.

• Mix in sour cream and beat until smooth. Avoid over-mixing to prevent excess air in the batter.

• Pour the filling into the cooled crust and spread evenly.

• Bake at 325°F (163°C) for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.

Chill the cheesecake:

• After cooling, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight to firm up.

For the toppings:

• Gently warm the caramel sauce if using store-bought, or make your own by cooking sugar, butter, and cream until thickened.

• Melt the chocolate chips in the microwave in 20-30 second intervals, stirring in between until smooth.

• Toast the pecans in a dry skillet over medium heat for 3-5 minutes, then chop them roughly.

Assemble the toppings:

• Once the cheesecake has chilled, drizzle with caramel sauce and melted chocolate.

• Sprinkle with toasted pecans and a pinch of sea salt for extra flavor.

Serve:

• Slice and serve chilled. Enjoy!