Prepare the crust by combining finely crushed graham crackers and melted butter in a mixing bowl until it resembles wet sand. Spoon into an 8-inch square baking pan lined with foil, pressing down firmly. Bake at 350°F for about 10 minutes or until lightly golden.

Create the caramel layer by microwaving unwrapped caramels and cream or half and half together until smooth. Pour over the pre-baked crust and refrigerate for at least 30 minutes to set.

Make the cheesecake filling by beating softened cream cheese and sugar until smooth. Add in the egg and vanilla extract, mixing well, then stir in the sour cream for a uniform texture.

Pour the cheesecake filling over the chilled caramel layer and bake at 350°F for 30-40 minutes, ensuring the edges are set while the center remains slightly jiggly. Let cool on a wire rack for at least 2 hours, then refrigerate for a minimum of 4 hours.

Once chilled, cut into 1-inch squares and freeze for about 1 hour to maintain shape during chocolate coating.

Coat the frozen cheesecake squares in melted chocolate (made by microwaving chocolate chips and shortening until smooth), allowing excess to drip off. Place coated bites on parchment-lined baking sheets to set.