Preheat the oven to 350ºF.

Line the bottom of a 9x9” pan with parchment paper and grease lightly with oil.

In a bowl, beat the butter with an electric mixer for 30 seconds at medium speed.

Add the granulated sugar and beat for 2 minutes, until creamy and fluffy.

Add the flour and mix on low to combine until the dough comes together. Do not overmix.

Press the dough on the bottom of the pan, in an even smooth layer.

Bake in the preheated oven for about 25 minutes, or until lightly golden on top.

Set aside to cool down.

Turn the oven down to 325ºF.

In a large bowl, beat the cream cheese for 2 minutes with an electric mixer at medium speed, until creamy.

Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine, making sure to scrape the bowl a few times during the mixing process.

Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one. Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Add the vanilla and salt, and mix until incorporated.

Pour the cheesecake batter over the crust. Spread with a spatula to smooth it out.

Create a water bath by placing the cheesecake pan in a larger roasting pan. Then add enough hot water to fill the pan halfway up the side of the cheesecake pan.

Bake the cheesecake in the preheated 325ºF oven for about 60 minutes.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.

Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Place the sweetened condensed milk, the butter, the brown sugar, the golden syrup, and the salt in a saucepan.

Place it over medium head and cook the mixture, stirring non-stop, until it becomes thick and comes off the bottom of the pan, about 10 to 12 minutes.

The sauce should be thick, coating the back of a spoon, and when you run the spatula through the pan, you can see the bottom.

If using a candy thermometer, it should register about 210-215ºF.

Once it achieves this stage, remove from the heat.

Let it cool down for about 10 minutes.

Remove the cooled cheesecake from the fridge.

Pour the caramel on top. Use a spatula to spread it out evenly.

Place it back in the fridge while you make the ganache.

Heat up the heavy cream in a saucepan until hot, about 180ºF.

Place the chopped chocolate in a separate bowl.

Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.

Pour the ganache over the caramel, spread with a spatula.

Place it back in the fridge for about 1 hour before slicing and serving.

Feel free to top the cheesecake with flakes of sea salt.