• Preheat oven to 375°F and set an oven rack in the middle position. Line a 9x9-inch baking dish with parchment paper (with plenty of overhang so you can easily remove the bars) and spray parchment paper lightly with cooking spray.
• In a medium bowl, combine shortbread cookie crumbs, melted butter, brown sugar, and salt. Press into the bottom and barely up the sides of the prepared pan. Bake the crust 10 minutes, remove, and set aside to cool. Reduce oven to 325°F.
• In a large bowl, use a stand or hand mixer to beat the completely room-temperature cream cheese, sugar, and flour together on medium speed, just until smooth. Add in sour cream, vanilla, and salt. Beat on low until combined. Be careful to keep the mixer at low speeds and not overmix. Add in eggs, mixing just until combined after each addition. Gently fold Twix minis into the batter (see note 1).
• Pour batter into the cooled crust and smooth into an even layer. Press down any Twix that may have popped above the surface. Bake 38–43 minutes, until the center is just set and the top is not shiny (the center might still be a little jiggly, and that’s perfect). Remove from oven and let cool at room temperature 1 hour. Then, cover and chill in the fridge 4–6 hours. (I always chill overnight and like that best!)
• Lift the cheesecake out of the pan (using the parchment paper overhang) and using a very hot knife, slice into even bars. (I like to run the knife under very hot water, wipe it off, then make one slice). Repeat until all the cheesecake is sliced! Serve with caramel and chocolate sauce as desired. (See directions below.) The cheesecake is best when served right out of the fridge, so store cut bars in the fridge while making the sauces. Best served within 3–4 days of making.

Caramel Sauce and Chocolate Ganache

• Chocolate Ganache: In a small saucepan, heat heavy cream over medium heat and bring to a simmer; do not boil! Place chocolate chips in a heat-safe bowl. Pour the simmering heavy cream over the chocolate chips and cover the bowl with the lid of a saucepan. Let stand 5 minutes. Remove the lid and stir for 2–3 minutes or until completely smooth. Let stand for a bit to firm up, then spoon over the bars.
• Caramel Sauce: Place unwrapped caramels in a small saucepan over medium heat. Add evaporated milk and heat, stirring constantly, until mixture is smooth. Let stand for 5 minutes, then spoon over the bars.