In a mixing bowl, combine chocolate cookie crumbs with melted unsalted butter. Stir until it resembles wet sand. Press mixture into the bottom of a 9-inch springform pan.

In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth. Add sour cream and mix.

Add eggs one at a time to the cream cheese mixture, mixing gently after each addition until fully combined.

Stir in caramel sauce and half of the crumbled bacon into the filling.

Pour the filling over the crust in the springform pan, smoothing the top.

Preheat oven to 325°F and bake cheesecake for 35 - 45 minutes until edges are set and center jiggles slightly.

Turn off the oven, crack the door open, and allow the cheesecake to cool for one hour.

Transfer to the refrigerator and chill for at least 4 hours or overnight.

Heat heavy cream until steaming, pour over chopped chocolate, let sit, then stir until smooth to make ganache.

Pour ganache over the chilled cheesecake. Sprinkle remaining crumbled bacon and optional sea salt on top.