1-First Step: Prepare the Caramel Topping: Heat the 14 oz can sweetened condensed milk, 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup light corn syrup, and 1/2 tsp fine salt in a saucepan over medium heat until it starts bubbling. Let it simmer for about 10 minutes until it thickens and turns that beautiful caramel color, then remove from heat and stir in 1 tsp vanilla extract. Cool it to room temperature before using, which helps it set properly on the cheesecake.

2-Second Step: Make the Shortbread Crust: Preheat your oven to 350°F and mix 1/2 cup unsalted butter, 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 tsp fine salt until it forms a dough. Press this mixture into a greased springform pan, prick it with a fork, and bake for 22-25 minutes until the edges turn golden brown. Once done, let it cool completely, then reduce the oven temperature to 300°F and place a tray of water on the bottom rack for that helpful steam effect.

3-Third Step: Create the Caramel Cheesecake Filling: Whisk together 1 1/3 cups granulated sugar and 2 Tbsp cornstarch in a bowl. In a separate mixer, beat 4 packages of full-fat cream cheese with this sugar mixture until smooth and creamy. Gradually add 4 large eggs one at a time, followed by 2/3 cup full-fat sour cream, 1/2 cup caramel topping, and 1 tsp vanilla extract, mixing on low speed to avoid air bubbles.

4-Fourth Step: Bake the Cheesecake: Pour the filling over the cooled crust in the pan and bake at 300°F for 20 minutes, then reduce the temperature to 225°F and continue baking for 2 hours. After that, turn off the oven and let the cheesecake sit inside for another hour to cool gradually. This step is crucial for preventing cracks and ensuring a perfect texture.

5-Fifth Step: Prepare the Chocolate Ganache: Heat 1/2 cup heavy whipping cream until it’s just bubbling, then pour it over 2/3 cup dark or semi-sweet chocolate chips. Wait about a minute, stir until smooth, and add 2 Tbsp unsalted butter, 1 Tbsp light corn syrup if using, and 1/4 tsp fine salt. Let it cool to room temperature for easy spreading.

6-Sixth Step: Assemble and Finish: Spread the cooled caramel topping over the chilled cheesecake and let it set for 10 minutes in the fridge. Then, add the ganache on top and sprinkle with flaky sea salt if desired. For clean slices, use a warm knife and wipe it after each cut. The total time includes 30 minutes prep, 2 hours 15 minutes cooking, and 4 hours additional cooling, making the whole process about 6 hours 45 minutes.