• Spray a 9-inch springform pan with nonstick cooking spray. Line the bottom with parchment paper.

Shortbread Crust

• In a small bowl, add the melted butter to the crushed shortbread cookies. Using a fork, mix well, making sure every crumb is coated in the butter as this will be the glue that holds it together. Press the crust into the bottom of the prepared springform pan. Set aside as you make the caramel filling.

Caramel

• In a large saucepan over medium heat, melt the butter. Add sweetened condensed milk, heavy cream, corn syrup, brown sugar, salt, and vanilla. Stir until combined. Continue cooking until the mixture reaches 236°F on a candy thermometer, stirring constantly (about 15-18 minutes).
• Pour the caramel over the shortbread crust, spreading it to an even thickness. (The mixture will be very hot). Transfer to the refrigerator to cool completely, about 1 ½ hours.

Cheesecake

• To the bowl of a stand mixer with the paddle attachment, add the cream cheese, sugar, vanilla, and salt. Mix at medium speed until soft and smooth, stopping to scrape the sides of the bowl as needed.
• Switch to the whisk attachment. Pour in the heavy cream, mixing at low speed to combine. Then, increase to high and whip until the mixture can hold stiff peaks (3 to 5 minutes).
• Pour the filling over the cooled caramel layer.
• Refrigerate until firm, about 6 hours, up to overnight.
• Garnish with whipped topping, shortbread cookie crumbs, and caramel. Cut and serve.