Preheat your oven to 350°F (175°C).

Line an 8×8 or 9×9-inch baking pan with parchment paper for easy removal.

Crush approximately 7 graham cracker sheets using a food processor or by placing them in a ziplock bag and crushing with a rolling pin until fine.

In a bowl, mix the crushed graham crackers with granulated sugar and melted butter until fully combined.

Press the mixture firmly into the bottom and slightly up the sides of the prepared pan using your fingers or the back of a measuring cup to create an even crust.

Melt the semi-sweet chocolate chips and spread the chocolate evenly over the graham cracker crust. Set aside while you prepare the filling.

Using a stand mixer with the paddle attachment or a hand mixer, beat the softened cream cheese until completely smooth, scraping down the sides of the bowl as needed.

Add in the sugar, vanilla extract, flour, and salt, and mix on medium speed until the mixture is smooth. Scrape down the sides of the bowl again to ensure even mixing.

Add the egg and mix on low speed just until it is incorporated—do not overmix.

Pour and spread half of the cheesecake batter evenly over the chocolate-coated crust.

Sprinkle 1/2 cup of the English toffee bits with chocolate evenly over the cheesecake layer.

Lightly drizzle caramel sauce over the toffee layer for extra richness.

Gently spread the remaining cheesecake batter on top, covering the toffee and caramel layer completely.

Sprinkle the remaining 3/4 cup of English toffee bits evenly over the top of the cheesecake.

Bake for 40 to 45 minutes, or until the edges are lightly golden and the center is set with a slight jiggle.

Remove from the oven and let the cheesecake cool at room temperature for 1 to 2 hours. Then refrigerate for at least 4 hours, preferably overnight, to allow the bars to fully set before slicing and serving.