In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch (23cm) springform pan.
In a medium saucepan, heat granulated sugar over medium-high heat until melted. Stir occasionally with a rubber spatula until sugar is completely melted and turns a deep amber color.
Add butter and whisk until completely melted and combined.
Remove saucepan from heat and slowly add heavy cream while whisking constantly. Be careful as the mixture will bubble up. Whisk until completely combined. Add kosher salt and stir to combine.
In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add granulated sugar and vanilla and beat until combined. Beat in eggs, one at a time, until combined.
Pour half of the cream cheese mixture into the prepared crust. Drizzle half of the salted caramel sauce over the cream cheese mixture. Use a butter knife to swirl the caramel into the cream cheese. Repeat with remaining cream cheese mixture and salted caramel sauce.
Bake for 50 to 60 minutes or until the edges are set and the center slightly jiggles.
Remove from oven and allow to cool completely before topping with cheesecake truffle mixture.
In a medium mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add heavy cream, powdered sugar, and vanilla extract and beat until light and fluffy.
Spoon cheesecake truffle mixture over cooled cheesecake. Drizzle melted chocolate over the top.
Chill cheesecake in the refrigerator for at least 2 hours before serving.
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