2 C classic shortbread cookies, crushed (reserve 1 Tbsp for sprinkling over top, if desired)
1/2 C (1 stick) butter, melted
1/3 C sugar
2 8 oz. cream cheese, softened
1/2 C caramel dessert topping
1 Tbsp vanilla extract
1/4 C heavy cream
whipped topping (optional)
In a medium bowl, combine cookies, butter, and sugar.
Press into bottom, and slightly up sides, of a 9 inch pie dish. Set aside.
In a large bowl, beat cream cheese, caramel topping, and vanilla, with an electric mixer, on medium speed, until smooth.
Gradually beat in heavy cream, until just blended.
Beat on medium-high speed for 2 minutes or until fluffy.
Spoon mixture into crust. Top with whipped topping, if desired.
Refrigerate for 3 hours, or until set.
Drizzle with additional caramel topping and sprinkle with shortbread crumbs.