In a small saucepan over low heat, dissolve the gelatin in ½ cup (120 g) of heavy cream. Set it aside.
8 g powdered gelatin, 420 g heavy cream
In a large bowl using a whisk, whip the remaining 1¼ cups (300 g) of heavy cream until medium peaks form. Transfer it into a separate bowl and set aside.
420 g heavy cream
In the same bowl used to whip the heavy cream (there’s no need to wash it), beat the cream cheese until smooth. Add the Karo® Light Corn Syrup, 7 tablespoon (175 g) of salted caramel, powdered sugar, vanilla bean paste and salt and beat to incorporate, then add the gelatin and cream mixture and mix well.
450 g cream cheese, 85 g Karo® Light Corn Syrup, 285 g salted caramel, 60 g powdered sugar, 1 teaspoon vanilla bean paste, ½ teaspoon fine sea salt
Using a spatula, gently fold the whipped cream into the cream cheese mixture. Spoon the filling over the prepared crust, tapping to remove any bubbles, then spread with an offset spatula.
Evenly distribute the remaining salted caramel over the surface of the filling, and gently swirl a skewer or toothpick through to make a marbled effect.
Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting. Cover and store leftover bars in an airtight container in the refrigerator for 5 to 7 days.