Step 1

Shortbread Crust

Step 2

Mix all shortbread crumbs, butter, and sugar in a medium bowl. After it is well combined, press into the bottom and barely up sides of an 8-inch pie plate. (Can use a 9-inch, the crust will be thinner) Set aside.

Step 3

Caramel Filling

Step 4

Beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth.

Step 5

Gradually beat in heavy cream just until blended.

Step 6

Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.

Step 7

Add whipped topping if desired.

Step 8

Refrigerate 3 hours or until set.

Step 9

When ready to serve, drizzle with additional caramel topping and sprinkle with shortbread crumbs.

Step 10

Store leftover pie covered in refrigerator.