Caramel Topping

1. Make the caramel filling first so that it can thicken up before being added to the cheesecake batter.
2. Heat 1 can of sweetened condensed milk, 1/2 cup butter, 1/2 cup packed brown sugar, 1/4 cup light corn syrup, and 1/2 tsp fine salt over medium heat in a heavy saucepan. Stir frequently and let the mixture just begin to bubble (if you have and are using a candy thermometer, cook until the mixture hits 212 F/ 100 C). It will start bubbling up on the sides of the pan first. Once this happens, turn the heat down to low to let the caramel simmer.
3. Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 10 minutes). You should be able to drag a spatula through the mixture and see the bottom of the pan for a second once it’s ready. Remove from the heat and stir in 1 tsp vanilla extract.
4. Pour into a separate container, then set aside to cool to room temperature. If you make this in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week. If you refrigerate the caramel, heat it in the microwave in short 15-second intervals until it reaches room temperature and is a more workable consistency.

Shortbread Crust

1. Next, work on the shortbread crust. Preheat the oven to 350 F / 175 C. Spray an 8-inch or 9-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan.
2. Use a fork or pastry cutter to combine 1/2 cup butter, 1 cup flour, 1/4 cup powdered sugar, and 1/4 tsp fine salt. It should form a soft dough once combined.
3. Press into the bottom of the prepared pan with your fingers to create an even layer.
4. Prick the crust thoroughly with a fork, then bake for 22-25 minutes, or until the edges are just starting to brown.
5. Place the pan on a wire rack to cool. Keep the oven on but lower the temperature to 300 F / 150 C and place a baking tray filled with about 1 inch of water on the bottom rack.

Caramel Cheesecake

1. While the cookie crust bakes and cools, make the cheesecake filling.
2. Whisk together 1 1/3 cups of sugar and 2 Tbsp of cornstarch in a small bowl. This helps prevent the cornstarch from clumping.
3. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat 4, 8 oz. packages of room temperature cream cheese and the sugar/cornstarch mixture on a low speed until the mixture is completely smooth. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.
4. Crack 4 eggs in a bowl and whisk them together. Gradually mix the eggs into the cheesecake batter in a few installments while mixing on a low speed. Then mix in 2/3 cup sour cream, 1/2 cup caramel (recipe above), and 1 tsp vanilla extract until just combined.
5. Pour the caramel cheesecake batter into the prepared pan. NOTE: If you use an 8-inch pan, it will be filled close to the top of the pan! But don’t worry, cheesecake doesn’t really rise as they bake, so it shouldn’t overflow in the oven.
6. Double-check that the oven temperature has been lowered to 300 F / 150 C, then place the cheesecake pan on a large cookie sheet and bake the cheesecake for 20 minutes.
7. Without opening the oven door, reduce the oven temperature to 225 F / 110 C and bake for an additional 2 hours. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake that doesn’t sink.
8. Once the cheesecake is done baking, turn the oven off and let the cheesecake sit in the oven for 1 hour without opening the door.
9. Next, remove the cheesecake from the oven and let it continue to cool at room temperature for a few hours. Once it reaches room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight (preferred).

Chocolate Ganache Topping

1. Make the chocolate ganache as the cheesecake bakes and cools, because it needs time to cool and thicken before we top the cheesecake with it.
2. Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it’s just beginning to bubble.
3. Gently pour 2/3 cup of dark chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 2 cups (360g) of good-quality milk chocolate chips.
4. Stir slowly until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.
5. Mix in 2 Tbsp of unsalted butter, 1 Tbsp of corn syrup, and 1/4 tsp fine salt until combined.
6. Cover with plastic wrap to prevent the ganache from forming a skin, then set aside to cool to room temperature. If you need to make this in advance, it can be covered and stored in the fridge for up to a month.
7. Set aside to cool to room temperature. If you want to accelerate the cooling process, place the bowl in the fridge.

Decorating This Millionaire Cheesecake

1. Once the cheesecake is fully cooled, carefully release it from the pan and scoop the room-temperature caramel on top of the cheesecake. Spread it into an even layer.
2. Chill in the fridge for 10 minutes to let the caramel firm up, then spread the room-temperature chocolate ganache on top of the caramel.
3. Add a sprinkle of flakey sea salt, then use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices. Leftover cheesecake can be kept in the fridge for up to a week in an airtight container.