1. Make the Shortbread Base

1. Preheat the oven: Set your oven to 350°F (180°C).
2. Prepare the dough: Combine the flour, butter, sugar, and salt in a food processor. Pulse until the mixture resembles breadcrumbs. Alternatively, you can use your fingertips to rub the butter into the dry ingredients.
3. Form the base: Press the mixture into the base of a round, loose-bottomed cake pan lined with parchment paper. This ensures easy removal later.
4. Bake: Bake for 20 minutes, or until golden. Allow it to cool completely.

Tip: For added crunch and to prevent the base from becoming soggy, consider brushing a thin layer of melted chocolate over the shortbread once it cools.

2. Prepare the Cheesecake Filling

1. Whip the cream: Using a hand or stand mixer, whip the heavy cream until stiff peaks form. Set aside.
2. Blend the cheese mixture: In a separate bowl, beat the cream cheese, white sugar, powdered sugar, and vanilla extract until smooth and creamy.
3. Combine: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix to maintain a light texture.
4. Assemble: Pour the cheesecake mixture over the cooled shortbread base. Smooth the top with a spatula and refrigerate while you prepare the caramel layer.

3. Make the Caramel

1. Melt ingredients: In a saucepan, melt the butter, light brown sugar, and golden corn syrup over medium heat. Stir constantly to prevent sticking.
2. Cook to perfection: Once melted, bring the mixture to a boil, stirring frequently.
3. Add condensed milk: Remove from heat and whisk in the condensed milk and salt. Return to the heat and boil for another minute, or until the caramel thickens enough to coat the back of a spoon.
4. Cool and spread: Let the caramel cool for about 90 minutes until warm but spreadable. Reserve ¼ of the caramel for drizzling later and pour the rest over the cheesecake layer, spreading it evenly. Return the cheesecake to the fridge to chill overnight.

Tip: If you prefer salted caramel, increase the salt in this step to 1½ teaspoons for a deeper, savory-sweet flavor.

4. Make the Chocolate Ganache

1. Prepare the chocolate: Chop the chocolate into small pieces and place it in a heatproof bowl.
2. Heat the cream: In a saucepan, heat the whipping cream until steaming but not boiling.
3. Combine and stir: Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy.
4. Spread over caramel: Allow the ganache to cool before spreading it over the caramel layer. Chill the cheesecake again for at least an hour before serving.