Preheat oven to 350

Line an 8″ square pan with parchment

For the Crust: In the bowl of a stand mixer or using a hand mixer and a medium bowl blend the butter and sugar until combined.  Add the flour and kosher salt and mix until crumbly and well incorporated.  Press the dough into the bottom of the 8″ pan and bake for 15-18 minutes until the shortbread crust is set and golden on the edges.

For the Cheesecake: While the crust is baking mix the cream cheese and the sugar until well combined.  Mix in 1 tsp vanilla.  Add the eggs and mix until just combined.  Pour the cheesecake mix over the baked shortbread layer and return to oven.  Bake for an additional 18-20 minutes until the cheesecake is set.

For the Caramel: Melt the butter in a medium pan over low heat.  Once butter is melted add the brown sugar and corn syrup.  Whisk to combine.  Once the sugar and butter starts to bubble at the edges add the sweetened condensed cream.  Bring the mixture to a boil and cook for 5 minutes whisking constantly.  Remove the caramel from the heat add the vanilla and pinch of kosher salt, and continue to stir for an additional 2-3 minutes.  Pour the warm caramel over the set cheesecake, cover and refrigerate to set.  Allow to cool for 2-4 hours (or even overnight) before adding the ganache layer.

For the Ganache: Once the cheesecake has cooled melt the butter and chopped chocolate together.  I use the microwave at 30 second intervals being careful not to over heat the chocolate.  Stir until smooth and mix in the corn syrup.  Pour the ganache over the cooled cheesecake and allow the chocolate to set up before slicing.