Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and press the mixture into the bottom of the prepared springform pan to form an even crust.

In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add the powdered sugar and continue to beat until fully incorporated.

Mix in the sour cream and vanilla extract until combined, scraping down the sides of the bowl as needed.

Add the eggs one at a time, mixing briefly after each addition until just combined. Be careful not to overmix.

Fold in the chopped Snickers bars gently with a spatula, ensuring they're evenly distributed throughout the cheesecake batter.

Pour the cheesecake filling into the prepared crust, smoothing out the top with a spatula.

Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight for best results.

While the cheesecake is chilling, prepare the salted caramel sauce. In a medium saucepan over medium heat, combine the granulated sugar and cook until it melts and turns a golden amber color, swirling the pan occasionally to ensure even melting.

Once melted, carefully add the butter and stir until fully incorporated. Slowly pour in the heavy cream while continuing to stir. Be cautious as it may bubble vigorously. Stir in the sea salt and remove from heat.

Allow the caramel sauce to cool slightly before drizzling it over the chilled cheesecake. Top with additional chopped Snickers bars for garnish.