Caramel is usually made with vanilla, which is partly why it’s so darned good. I don’t know why it’s paired with chocolate, but I’m not a chocolate fan, so my opinion is somewhat tainted.
I made cheesecakes for Mike’s wedding, and originally one of the toppings was caramel/pecan. It was terrible. The sauce in itself was great, but it did not go well with the cheesecake at all. I switched it up at the last minute and made a big batch of pineapple topping.
I find fresh fruits compliment cheesecake more so than chocolate/carmel but everyone’s taste is different - no right or wrong