Caramel Cheesecake

½ hours.
Cheesecake
To the bowl of a stand mixer with the paddle attachment add the cream cheese sugar vanilla and salt. Mix at medium speed until soft and smooth stopping to scrape the sides of the bowl as needed.
Switch to the whisk attachment. Pour in the heavy cream mixing at low speed to combine. Then increase to high and whip until the mixture can hold stiff peaks 3 to 5 minutes.
Pour the filling over the cooled caramel layer.
Refrigerate until firm about 6 hours up to overnight.
Garnish with whipped topping shortbread cookie crumbs and caramel. Cut and serve