Make the crust

• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• Combine the flour, powdered sugar and salt in a medium bowl.
• Add the melted butter and vanilla extract and stir to combine completely.
• Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it’s even.
• Bake for 12-14 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.

Make Filling and Bake

• Reduce oven temperature to 300°F (148°C).
• In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
• Add the sour cream and vanilla extract and mix on low speed until well combined.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• Pour the cheesecake batter on top of the warm shortbread crust.
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• Bake for 1 hour 15 minutes. The center should be set, but still jiggly (how to tell when your cheesecake is done baking).
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
• Remove the cheesecake from the oven and cool at room temperature until it reaches about room temperature. Remove water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Make the Caramel Sauce

• While the cheesecake is cooling, make the caramel. Melt the butter in a large saucepan. Add the brown sugar and heat over medium-low heat, stirring constantly, until sugar is dissolved, about 5 minutes. Don’t boil yet.
• Add the sweetened condensed milk and heavy whipping cream. Turn the heat up to medium and bring to a boil. Allow to boil for about 5 minutes, or until it reaches 220-225 degrees F. Don’t over-cook or the filling will be too firm. It will also be too soft if not cooked enough. I recommend a food thermometer, to be sure. Remove from heat, add vanilla extract and pour into a heat-proof bowl. NOTE: Don’t let the mixture sit in the hot pan or it’ll continue to cook and end up firmer when cool.
• Refrigerate for 2-3 hours, or until firm.

Make Chocolate Ganache and Assemble

• Make the chocolate ganache by putting the chocolate chips in a heat proof bowl and set them aside. Pour the heavy whipping cream into a glass measuring cup and microwave it until it just begins to boil (keep an eye on it, it can boil over quickly), then pour it over the chocolate chips.
• Allow chocolate and cream to sit for 2-3 minutes, then whisk until smooth. Let it sit for 5 minutes or so to cool a bit and thicken.
• Remove the cheesecake from the springform pan and set on a serving plate.
• Spread the cooled caramel sauce on top of the cheesecake, leaving about ¼ to ½ an inch between the caramel sauce and the edge of the cheesecake.
• Once the chocolate ganache is thick enough to not spill over the sides of the cheesecake, spread it on top of the caramel sauce into an even layer.
• You can serve the cheesecake immediately (although it may be a little messy with softer chocolate), or refrigerate it until the chocolate is firm (30 minutes to an hour), then serve.
• Store the cheesecake in the fridge. Best when stored well-covered and eaten within 3-4 days.