In a mixing bowl, combine graham cracker crumbs and melted butter until they resemble wet sand. Press this mixture firmly into the base of a springform pan, ensuring it's evenly distributed. Refrigerate the crust for 10 minutes to allow it to set and harden.

In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat the mixture in 20-second intervals, stirring well after each interval until the chocolate is completely melted and smooth. Once ready, carefully spread the chocolate mixture over the chilled crust, creating a luscious layer. Refrigerate for 15-20 minutes until the chocolate is set.

In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is creamy and smooth, free from lumps. Gently fold in the whipped cream until fully incorporated, creating a fluffy filling.

Spread the prepared cheesecake filling evenly over the set chocolate layer, using a spatula to smooth it out. Drizzle the caramel sauce on top, ensuring it is evenly distributed.

Melt the optional chocolate chips with heavy cream in a small bowl, stirring until smooth. Drizzle this mixture over the caramel layer, adding a decorative touch. Cover the cheesecake and refrigerate for at least 4 hours, allowing all the flavors to meld beautifully.