Crust 

1. Preheat oven to 325F/163C and line a 9-inch square pan (affiliate link) with foil and grease it heavily, including up the sides.
2. In a food processor crush the shortbread cookies into fine crumbs. Add the melted butter. Once combined press into prepared pan, use the bottom of a cup to help tightly pack the crust. 
3. Bake crust for 5-10 minutes, until lightly golden then let cool while you make the crust. 

Cheesecake 

1. In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld electric mimxer beat the cream cheese for two minutes on low speed. Add the granulated sugar and mix for another minute, make sure to scrape the sides of the bowl so all is incorporated evenly. Add the heavy cream, caramel sauce and vanilla, mix for another 30 seconds or so then add the eggs, one at a time, but do not over mix after they are added. 
2. Pour on top of prepared crust. Spoon the remaining 2oz (1/4 Cup) of caramel sauce on top and use a knife to swirl into bars. Place cheesecake pan on a deep baking tray to create a water bath. Place the tray on the oven rack then add hot water to the pan to create a steam bath. Bake for 35-40 minutes or until the center stops jiggling a lot. Open the oven door and let the bars cool inside for 45 minutes. Then set the pan on a wire rack and let cool for 30 minutes, then place in the fridge to chill for 4 hours or overnight. 

Chocolate Ganache

1. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then add more caramel sauce on top and put back in the fridge to set. Store leftovers in an air-tight container for up to 5 days.