Combine the graham cracker crumbs and melted butter in a bowl. Stir until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan, smoothing it flat with the back of a measuring cup.

Sprinkle the 1/2 cup chopped Twix bars evenly over the crust. Chill the crust in the fridge while you make the filling.

In a large bowl, beat the room-temperature cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2–3 minutes.

Add the powdered sugar and vanilla extract; beat until combined.

In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks.

Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until the filling is smooth and airy.

Fold in 1 cup of caramel sauce in ribbons — don’t overmix; swirls are delicious.

Spoon half of the filling over the chilled crust and spread gently. Drizzle a few tablespoons of extra caramel on top and swirl with a knife.

Spread the remaining filling over that and smooth the top. Cover with plastic wrap and chill for at least 4 hours, preferably overnight.

About 15 minutes before serving, melt the chopped chocolate with the coconut oil in the microwave in 20–30 second bursts, stirring in between, until smooth.

Let it cool slightly, then pour the cooled chocolate over the top of the cheesecake, letting it drip down the sides, and sprinkle with a few chopped Twix pieces.

Drizzle with extra caramel for a pretty finish.

Slice with a hot, dry knife for clean pieces.