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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.
Beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth.
Gradually beat in heavy cream just until blended.
Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.
Add whipped topping if desired.
Refrigerate 3 hours or until set.
When ready to serve, drizzle with additional caramel topping and sprinkle with shortbread crumbs.
Store leftover pie covered in refrigerator.