1-Step 1: Prepare the Caramel Topping First, combine the sweetened condensed milk, unsalted butter, light brown sugar, light corn syrup, and fine salt in a saucepan. Heat this over medium heat until it begins to bubble, then let it simmer for about 10 minutes until it thickens. Once thickened, stir in the vanilla extract and let it cool to room temperature. This step takes around 15 minutes and creates a rich caramel that will elevate your cheesecake.

2-Step 2: Make the Shortbread Crust In a bowl, mix the unsalted butter, all-purpose flour, powdered sugar, and fine salt until it forms a dough. Press this mixture into the bottom of a prepared 8- or 9-inch springform pan, then prick it with a fork to prevent bubbling. Bake at 350°F for 22 to 25 minutes until golden. Let it cool completely before adding the filling; this usually takes 20-30 minutes.

3-Step 3: Prepare the Cheesecake Filling Whisk together the granulated sugar and cornstarch in a bowl. In a separate mixer, beat the full-fat cream cheese until smooth, then gradually add the sugar mixture. Next, add the eggs one at a time on low speed, followed by the full-fat sour cream, caramel topping, and vanilla extract. Pour this over the cooled crust; mixing on low helps avoid air bubbles and ensures a creamy result.

4-Step 4: Bake the Cheesecake Preheat your oven to 300°F and bake the cheesecake for 20 minutes. Then, reduce the temperature to 225°F and continue baking for 2 hours without opening the door. This slow baking method helps achieve an even texture and prevents cracks, making it ideal for first-time bakers.

5-Step 5: Cool and Chill Turn off the oven and let the cheesecake sit inside for 1 hour. After that, cool it at room temperature for a few hours, then refrigerate for 3-4 hours or overnight. The total cooling time is about 4-5 hours, which is crucial for the flavors to set.

6-Step 6: Add the Ganache Topping Heat the heavy whipping cream until it bubbles, then pour it over the chocolate chips. Wait 1 minute, stir until smooth, and mix in the unsalted butter, light corn syrup if using, and fine salt. Let it cool to room temperature before spreading over the chilled cheesecake. Refrigerate for 10 minutes to set.

7-Step 7: Assemble and Serve Spread the cooled caramel over the cheesecake, chill for 10 minutes, then add the ganache. Sprinkle with flaky sea salt if desired, and slice with a warm knife for clean cuts. The entire process, from prep to serve, takes about 6 hours and 45 minutes, including prep time of 30 minutes and cook time of 2 hours 15 minutes.