Prep: Preheat oven to 300˚. Grease a 10x3-inch springform pan. Using heavy duty foil, wrap the outside of the pan with foil.

Crust: In a medium bowl, stir together graham cracker crumbs, brown sugar and melted butter until well combined. Spread mixture evenly on the bottom of the prepared pan, pressing down firmly. Set aside.

Cream cheese filling: Using an electric mixer, beat cream cheese and butter at medium speed in a large bowl until creamy and well blended, about 1 minute. Add brown sugar and continue beating until combined. Reduce mixer to low speed, adding eggs one at a time, beating until incorporated. Add sour cream and blend. Add broken candy bars, beating for 15-20 seconds, until candy bars are broken up. Pour mixture into the prepared pan and place into a large roasting pan. Fill roasting pan with hot water until it comes halfway up the sides of the springform pan.

Bake: Bake for about 2 hours, until center has set completely and top is golden brown. Remove cake from the roasting pan and set on a wire rack until it comes to room temperature. Cover and refrigerate for a few hours or overnight. Prior to serving, carefully release and remove the sides of the springform pan.

Garnish: Warm caramel sauce slightly in the microwave. Pour over cooled cheesecake, covering top and letting it drip down sides. Decorate with shaved chocolate curls.

Plan ahead - cheesecake can be made up to 1 week ahead and also freezes beautifully.