Preheat oven to 325 degrees.

In a bowl, combine graham crackers and sugar, then pour butter on top. Stir until moistened.

Lightly spray the inside of a springform pan, then pour crumbs into pan.

Press the crumbs into the pan, then refrigerate for a few minutes.

In an electric mixer, beat the cream cheese on low until there are no longer any lumps.

Add one egg at a time and beat on low until combined.

Gradually add sugar and beat for about 2 minutes. Make sure you scrape the sides of the bowl periodically.

Add the rest of the filling ingredients and beat until combined.

Pour into the pan on top of the crust.

Fill a baking dish with 1 inch of water and place it on the bottom rack.

Place springform pan on a cookie sheet and place that in the top rack in the oven.

Bake for about 45 minutes. The sides of the cake should be light brown and the filling should still jiggle.

Let cook for about 30 minutes, then chill in the refrigerators for at least 4 hours.

Top with Twix® candy bars, caramel sauce and chocolate sauce, then serve!