Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs and melted unsalted butter. Stir until fully moistened, then press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then let it cool.

In a large mixing bowl, beat the cream cheese until creamy. Gradually add the sugar, then add sour cream and eggs, mixing until smooth.

Gently pour in the salted caramel sauce and swirl into the cheesecake filling without overmixing.

Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes, until the center has a slight jiggle.

Turn off the oven and leave the cheesecake inside for about 1 hour. Afterward, transfer to a wire rack to cool, then refrigerate for at least 4 hours or overnight.

Melt chocolate chips and drizzle over the cheesecake. Top with toasted pecans and a sprinkle of sea salt before serving.