Make the graham cracker crust and press it into a 9-inch springform pan or use a store-bought gluten free graham cracker crust. Place in the refrigerator while you make the filling.

In a large bowl, 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 Chocolix.

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.

To serve, top with a drizzle of caramel sauce and line the edge of the cheesecake with a ring of chopped Chocolix.