Step 1: Make the Shortbread Crust

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

2. Prepare the Crust Dough:

In a medium mixing bowl, cream together the butter and sugar until light and fluffy. Gradually add the flour and salt, mixing until the dough comes together. It should have a crumbly texture but hold its shape when pressed.

3. Press the Dough into the Pan:

Press the shortbread dough evenly into the bottom of the prepared springform pan. Use the back of a spoon or the flat bottom of a measuring cup to pack it down tightly.

4. Bake the Crust:

Bake the crust in the preheated oven for 12-15 minutes, or until it’s just starting to turn golden around the edges. Remove it from the oven and let it cool while you prepare the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

1. Beat the Cream Cheese:

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it’s smooth and free of lumps. Scrape down the sides of the bowl as needed.

2. Add the Sugar and Flour:

Add the sugar and flour to the cream cheese and continue beating until combined and creamy.

3. Add the Eggs:

Add the eggs, one at a time, beating well after each addition. Mix just until the eggs are fully incorporated, being careful not to overmix.

4. Stir in the Cream and Vanilla:

Gently stir in the heavy cream and vanilla extract until the mixture is smooth and evenly combined. The batter should be creamy and slightly thick.

Step 3: Bake the Cheesecake

1. Pour the Filling Over the Crust:

Pour the cheesecake filling over the pre-baked shortbread crust in the springform pan. Use a spatula to smooth the top.

2. Bake in a Water Bath:

Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake and ensures even baking.

3. Bake the Cheesecake:

Bake the cheesecake in the preheated oven for 55-60 minutes. The edges should be set, but the center should still be slightly jiggly.

4. Cool and Chill the Cheesecake:

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to allow it to set gradually. Then, remove it from the oven and the water bath and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Step 4: Make the Caramel Layer

1. Cook the Sugar:

In a medium saucepan, combine the sugar and water over medium heat. Cook, swirling the pan occasionally (do not stir), until the sugar melts and turns a deep amber color, about 10-12 minutes. Watch it closely to avoid burning.

2. Add the Cream and Butter:

Carefully add the heavy cream and butter to the caramel, stirring constantly. The mixture will bubble vigorously, so be cautious. Continue stirring until the caramel is smooth and well combined.

3. Add Salt and Vanilla:

Stir in the salt and vanilla extract, then remove the caramel from the heat. Let it cool for a few minutes before pouring it over the chilled cheesecake.

Step 5: Pour the Caramel Over the Cheesecake

1. Spread the Caramel:

Once the caramel has cooled slightly, pour it over the top of the cheesecake, spreading it evenly with a spatula. Return the cheesecake to the refrigerator to set the caramel layer, about 30 minutes.

Step 6: Make the Chocolate Ganache

1. Heat the Cream:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat before it starts to boil.

2. Melt the Chocolate:

Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and smooth.

3. Add Butter for Shine:

Stir in the butter until it’s fully melted and incorporated. This adds a glossy finish to the ganache.

Step 7: Pour the Ganache Over the Cheesecake

1. Spread the Ganache:

Once the caramel layer is set, pour the chocolate ganache over the top of the cheesecake. Use a spatula to gently spread it to the edges.

2. Chill the Cheesecake Again:

Return the cheesecake to the refrigerator for at least 1 hour to allow the ganache to set completely.

Step 8: Serve and Garnish the Millionaire’s Cheesecake

When you’re ready to serve, remove the cheesecake from the springform pan and transfer it to a serving platter. If desired, sprinkle the top with sea salt flakes, chocolate shavings, or a dusting of powdered sugar.

Slice the cheesecake using a sharp knife, wiping the blade clean between cuts for neat slices. Enjoy your luxurious Millionaire’s Cheesecake with a cup of coffee or a glass of dessert wine!