Prepare the Shortbread Crust:

• Combine the crushed shortbread biscuits with melted butter until the mixture resembles wet sand.
• Press the mixture firmly into the base of a springform pan to form an even layer.
• Chill in the refrigerator to set while preparing the cheesecake layer.

Make the Cheesecake Layer:

• In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
• Add vanilla extract and continue to mix until well incorporated.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until fully combined.
• Spread the cheesecake mixture evenly over the chilled shortbread crust.
• Return to the refrigerator to set.

Prepare the Caramel Layer:

• In a saucepan over medium heat, melt the granulated sugar until it turns a golden amber color.
• Add the unsalted butter and stir until melted and combined.
• Pour in the sweetened condensed milk and golden syrup, stirring continuously until the mixture thickens to a caramel consistency.
• Remove from heat and stir in a pinch of salt.
• Allow the caramel to cool slightly before pouring it over the set cheesecake layer.
• Spread evenly and return to the refrigerator to set.

Prepare the Chocolate Ganache:

• Heat the heavy cream until it just begins to simmer.
• Pour the hot cream over the chopped dark chocolate in a heatproof bowl.
• Let it sit for a few minutes to melt the chocolate, then stir until smooth and glossy.
• Allow the ganache to cool slightly before pouring it over the set caramel layer.
• Spread evenly to cover the caramel.
• Chill the entire cheesecake in the refrigerator until fully set, preferably overnight.

Serve:

• Once fully set, remove the cheesecake from the springform pan.
• Slice and serve chilled.