Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the cheesecake bars from the pan after chilling.

Make the crust. Combine the crushed ChocZero Butter Cookies, finely chopped maple pecans, brown sugar substitute, and melted butter. Stir until the crumbs are evenly coated.

Press the crust mixture firmly and evenly into the bottom of the prepared pan.

Bake the crust for 8 to 10 minutes. Remove from the oven and let it cool slightly while you make the filling.

In a large mixing bowl, beat the softened cream cheese and brown sugar substitute on medium-low speed until completely smooth. Scrape down the bowl as needed.

Add the protein powder and sour cream. Mix on low speed just until smooth and fully combined.

Add the vanilla extract, caramel extract, and fine sea salt. Mix until incorporated.

Add the eggs one at a time, mixing on low speed only until each egg is incorporated. Avoid overmixing once the eggs are in.

Pour the cheesecake filling over the partially cooled crust and smooth the top.

Drizzle 2 to 3 tablespoons of ChocZero caramel sauce over the surface in thin lines or small dollops.

Using the tip of a knife or skewer, gently swirl the caramel through the top of the cheesecake. Keep the swirl shallow rather than stirring the caramel deep into the filling.

Bake at 325°F for approximately 30 to 38 minutes. The edges should look set while the center still has a slight wobble when the pan is gently moved.

Turn off the oven, crack the oven door, and leave the cheesecake inside for about 15 minutes.

Remove from the oven and cool completely at room temperature.

Refrigerate for at least 6 hours, preferably overnight, before cutting.

Lift the chilled cheesecake from the pan using the parchment paper.

If desired, drizzle lightly with additional ChocZero caramel sauce.

Sprinkle with flaky sea salt, then cut into bars.