Preheat the oven to 325°F. Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the softened cream cheese with ½ cup sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the chocolate chips until evenly distributed.
Pour the cream cheese mixture over the crust in the springform pan.
Drizzle the caramel sauce over the top of the cheesecake batter.
Use a knife or toothpick to swirl the caramel into the batter for a marbled effect.
Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
Remove from the oven and let it cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight, before serving.