Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth.
Add the egg, egg yolk, and vanilla extract to the butter mixture and mix well.
Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips.
In another bowl, beat the softened cream cheese until smooth, then add sugar, egg, and vanilla extract, beating until creamy.
Press half the cookie dough into the bottom of the prepared pan in an even layer.
Spread the cheesecake mixture over the cookie dough base.
Drizzle the caramel sauce evenly over the cheesecake layer and sprinkle with a pinch of sea salt if using.
Flatten pieces of the remaining cookie dough with your hands and place them on top of the caramel cheesecake layer, covering as much surface as possible.
Bake for 35 to 40 minutes, or until the top is golden brown and the center is just set.
Allow to cool completely at room temperature, then refrigerate for at least 1 hour or overnight before slicing and serving.