Mix the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt together in a medium bowl. Once combined and the graham cracker crumbs are moistened, press the mixture into a 9-inch springform pan. Chill the crust in the refrigerator while making the filling so it will firm up.

In a large bowl, use an electric mixer to beat the cream cheese until smooth. Scrape down the bowl and add the powdered sugar, salt, and vanilla extract. Beat until smooth and creamy.

While the mixer is running on low speed, slowly pour in the heavy cream. Continue to beat on low until all the cream is added. Turn off the mixer and scrape down the bowl. Then slowly increase the speed of the mixer to medium and beat until the mixture is thick and creamy. Fold in the chopped candy bars.

Transfer the cheesecake batter to the prepared graham cracker crust. Refrigerate at least 6-8 hours but preferably overnight. Keep refrigerated until ready to serve.

Before serving, garnish with additional chopped candy bars. Drizzle with caramel sauce or chocolate ganache, if desired.