Preheat the oven to 350°F. Grease a 9" springform pan and set aside.
To make the crust, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the flour and salt and mix on low speed until combined. The dough will be crumbly. Transfer the dough to the greased pan and use your hands to press it evenly along the bottom. Bake for 15 minutes, then set aside to cool completely.
⅓ cup (75g) unsalted butter, ⅓ cup (67g) granulated sugar, 1 cup (148g) gluten free flour blend, ½ teaspoon fine sea salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, caramel sauce, and sour cream and beat until combined.
16 ounces cream cheese, 14 ounces sweetened condensed milk, ½ cup (120ml) caramel sauce, ½ cup (113g) sour cream
Reduce oven to 300°F. Transfer the filling into the cooled crust and bake for 30-35 minutes, or until filling looks set and golden in color. Cool completely, then chill in the refrigerator for at least 2 hours.
Before serving, make the ganache. Heat the heavy cream in the microwave until warm but not scalding (about 45 seconds). Pour over chocolate chips and allow it to sit for about 2 minutes, then stir until smooth. Allow the ganache to cool to room temperature, then spread over cheesecake. Chill for another 30 minutes to allow the ganache to set.
½ cup (120ml) heavy whipping cream, 1 cup (170g) semisweet or dark chocolate chips
Notes
Be sure to use blocks (not the spreadable kind) of full-fat cream cheese.
It's important to bring the cream cheese and sour cream to room temperature before mixing.
Because all microwaves are different, keep a close eye when warming the heavy cream for the ganache. For me, 45 seconds is always the perfect amount.