1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, allowing the edges to hang over for easy removal later.
2. In a medium bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until light and fluffy. Stir in the flour until the mixture forms a crumbly dough.
3. Press the dough evenly into the prepared baking pan to form the crust. Bake for 15-18 minutes, or until lightly golden. Let it cool while you prepare the filling.
4. In a large bowl, beat the cream cheese, sour cream, and 1/3 cup sugar until smooth and creamy. Mix in the vanilla extract and eggs, one at a time, until fully incorporated.
5. Pour the cheesecake mixture over the cooled crust and spread evenly. Bake for 25-30 minutes, or until the center is set but still slightly jiggly.
6. Allow the cheesecake to cool to room temperature, then spread the caramel sauce evenly over the top. Refrigerate for at least 2 hours to set.
7. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until smooth.
8. Drizzle the melted chocolate over the chilled cheesecake. Let it set in the refrigerator for another 30 minutes before slicing into bite-sized squares.

A little tip from my kitchen to yours: use a warm knife to cut the cheesecake bites for cleaner edges. Just run the knife under hot water, wipe it dry, and slice away.