Begin by crushing 1 ½ cups of chocolate graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. Next, melt ½ cup of butter and mix it with the crumbs until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, add 16 ounces of softened cream cheese. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually pour in 1 can (14 ounces) of sweetened condensed milk, mixing until fully incorporated.

Roughly chop 4-6 fun-sized Twix bars into small pieces and gently fold them into the cream cheese mixture until evenly distributed. Pour the creamy filling over the prepared crust in the springform pan.

Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours until set.

Once set, drizzle chocolate ganache and caramel sauce over the top. For ganache, melt ½ cup of chocolate chips with 2 tablespoons of heavy cream in the microwave until smooth.

Carefully release the sides of the springform pan and slice the cheesecake into wedges. Serve chilled, optionally garnished with fresh berries or whipped cream.