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Special equipment: a candy thermometer
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For the crust:
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Position an oven rack in the middle of the oven.
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Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper.
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Spray the paper and the sides of the pan with cooking spray.
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In the bowl of a food processor, combine the graham crackers and sugar.
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Process until the mixture resembles fine bread crumbs.
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Add the melted butter and blend until the mixture forms into clumps.
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Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.
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Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden.
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Cool for 15 minutes.
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For the caramel:
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While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water.
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Stir over medium heat until the mixture is smooth.
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Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.
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Carefully pour the caramel over the warm crust.
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Cool for 20 minutes.
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Freeze until firm, about 10 minutes.
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For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water.
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Stir until the chocolate has melted and the mixture is smooth, about 3 minutes.
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Whisk in the espresso powder.
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Remove the springform pan from the freezer.
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Pour the chocolate mixture over the caramel layer and smooth with a spatula.
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Sprinkle the top with smoked sea salt, if using.
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Refrigerate for at least 1 hour until firm.
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Allow the layers to come to room temperature, about 30 minutes.
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Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer.
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Release the side of the pan and remove the paper from the bottom.
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Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.
