Preheat the oven to 350°F (180°C). In a food processor, pulse the flour, sugar, salt, and butter until the mixture resembles breadcrumbs. Press the mixture into a lined springform pan, ensuring it forms an even layer. Bake for about 20 minutes or until golden brown, then allow it to cool completely.

Whip the cream until stiff peaks form and set aside. In another bowl, beat the cream cheese, sugars, and vanilla until smooth and creamy. Gently fold in the whipped cream until just combined. Spread this cheesecake mixture over the cooled shortbread base and refrigerate while you prepare the caramel.

In a saucepan, melt the brown sugar, butter, and corn syrup together. Bring to a boil, stirring constantly. Remove from the heat briefly, stir in the condensed milk and salt, then return to the heat and boil for another 1–2 minutes. The caramel should be thick enough to coat the back of a spoon. Allow it to cool slightly before pouring over the cheesecake layer. Reserve a small portion of caramel for drizzling later if desired. Refrigerate until set.

Place chopped chocolate in a heatproof bowl. Heat the cream until steaming, then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring over the caramel layer. Smooth with a spatula for a clean finish.

Refrigerate the cheesecake overnight for best results. Before serving, drizzle with reserved caramel for decoration and slice into generous portions.