• Line an 8x8-inch baking dish with parchment paper, including up the sides for easy removal. Set aside.

Shortbread Crust

• In a bowl, combine shortbread crumbs and melted butter with a fork. Press the crust into the bottom of the lined baking dish. Set aside as you make the caramel filling.

Caramel

• In a large saucepan over medium heat, melt the butter.
• Add the sweetened condensed milk, heavy cream, corn syrup, brown sugar, salt, and vanilla. Stir until fully combined.
• Continue cooking, stirring constantly, until the mixture reaches 236°F on a candy thermometer (soft-ball stage), about 15 to 18 minutes.
• Carefully pour the hot caramel over the shortbread crust, spreading evenly. Let cool completely in the refrigerator for 30-45 minutes.

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 and pour in the heavy cream. Mix at low speed to combine. Then, increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape.)
• Spread the filling over the cooled caramel layer. Set aside as you make the ganache.

Ganache

• To a microwave-safe bowl, add the chocolate chips and heavy cream. Heat in the microwave in 20-second intervals, stirring after each interval, until melted and creamy.
• Pour the ganache over the cheesecake layer, spreading evenly.
• Refrigerate the bars for at least 2 hours, or up to overnight, until fully set.
• When ready, use the parchment overhang to lift the bars from the pan. Slice into squares using a sharp knife, wiping the knife clean between cuts for neat layers.