½ cup Whipping Cream
Remove the cream from the heat immediately and then pour over the chopped chocolate. Let sit for 1 minute.
Stir the chocolate and cream together until a glossy, smooth ganache is formed and there are no more unmelted lumps of chocolate.
Cover with plastic wrap and let cool completely.
Once cooled, spread ganache over the top of the chilling cheesecake, then let it continue to chill.
Once the cheesecake has chilled overnight, remove it from the fridge and carefully remove it from the cake pan.
Heat the reserved caramel in the microwave for 20 seconds and drizzle over each cheesecake slice before serving.
NOTES
If you don’t intend to serve the cheesecake the next day, I recommend adding this extra step to make sure the base stays nice and crisp for longer:
Once your shortbread base has completely cooled, melt a small amount of chocolate in the microwave and pour a very thin layer of chocolate over the whole shortbread base. This will set to create a barrier between the shortbread and the cheesecake and prevent it from going soggy.
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