This caramel cheesecake is creamy and dreamy. A delectable dessert sure to impress.

Preparation

For the Caramel:

In a 2–quart sauce pot, combine all ingredients except the butter and two tablespoons of heavy cream. Bring to a boil and continue to boil until a candy thermometer reads 240ºF. Remove from heat and stir in butter and 2 tablespoons of heavy cream.

Cool to room temperature.

For the Cheesecake: 

Pre-heat oven to 350ºF.

Mix together shortbread cookies and butter. Press mixture firmly into the bottom of greased ramekins forming the crust. Bake for 8 minutes, set aside to cool. Crust will be soft when hot but will harden as it cools.

Turn oven temperature to 300ºF.

In an electric mixer, combine the cream cheese, mascarpone, vanilla extract, and salt. Mix until smooth, scraping down the sides as needed. Add the eggs one at a time, completely incorporating before adding the next. When the eggs have been added, pour batter into the ramekins to just below the top. Spoon one tablespoon of the caramel sauce into the middle, stirring once in the ramekin. Bake for 18 to 22 minutes. The cheese cake will rise slightly, be a light golden brown on top and still be slightly wobbly in the center. Carefully remove ramekins from oven. Set aside to cool for an hour then transfer to the refrigerator for an additional two to three hours or until completely cool. Once completely cooled, scrape around the edges with a paring knife to loosen while holding upside down to remove from ramekin. Spoon more caramel sauce over the top and serve.