Make the Shortbread Base:
Preheat the oven to 350°F (180°C).
In a food processor, pulse together the flour, butter, salt, and sugar until the mixture resembles breadcrumbs. Alternatively, you can rub the butter into the flour and sugar using your fingertips.
Press the dough into the base of a round, loose-bottomed cake pan (lining the base with parchment paper for easy removal later).
Bake for 20 minutes, or until golden. Let cool.
Make the Cheesecake:
Whip the heavy cream to stiff peaks and set aside.
In a large bowl, whip the cream cheese, white sugar, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until just combined.
Pour the cheesecake mixture over the cooled shortbread base, smoothing out the top. Place in the fridge to chill while you prepare the caramel.
Make the Caramel:
In a saucepan, melt the light brown sugar, butter, and golden corn syrup over medium heat. Bring the mixture to a boil, stirring constantly until it begins to froth.
Remove from the heat and stir in the condensed milk and salt.
Return the pan to the heat and boil for 1 minute, until the caramel thickens enough to coat the back of a spoon.
Let the caramel cool for about 90 minutes. Once slightly warm to the touch, set aside ¼ of the caramel for decorating later. Pour the rest of the caramel over the cheesecake and spread it evenly.
Return the cheesecake to the fridge to chill overnight.
Make the Chocolate Ganache:
Place the chopped dark chocolate into a medium bowl.
In a small saucepan, heat the heavy cream until it is just simmering (tiny bubbles forming at the edges).
Remove the cream from heat and pour over the chocolate. Let sit for 1 minute.
Stir the mixture until smooth and glossy.
Let the ganache cool completely before spreading it over the top of the cheesecake.
Assemble and Serve:
Once the cheesecake has chilled overnight, carefully remove it from the cake pan.
Before serving, reheat the reserved caramel in the microwave for about 20 seconds, and drizzle over each slice for a finishing touch.