Preheat oven to 350 degrees F.

Line an 8x8 pan with foil and coat with cooking spray.

Using a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.

Add egg and beat until fully incorporated, scraping down the bowl as needed.

Add dry ingredients and mix until fully incorporated.

Press the cookie dough into the prepared pan to make an even bottom layer.

Beat cream cheese in a stand mixer until creamy, about 1 minute.

Add the rest of the ingredients and beat until well combined, scraping down the sides of the bowl as needed.

Pour cheesecake over cookie dough crust.

Put dollops of the caramel sauce on pumpkin cheesecake, then swirl with a knife. I heated mine in the microwave for 20 seconds before doing this so it was easier to swirl.

Bake in preheated oven for 27-30 minutes. The middle will still seem a bit "jiggly" but it will set up as it cools.

Let cool to room temperature (about 20 minutes) then transfer to refrigerator to cool completely.

Sprinkle with fleur de sel and cut into squares.

Enjoy!