Salted Brown Butter Cheesecake Refrigerator Candy Stuff

"Caramel is made out of sugar. I love caramel, but I don't eat sugar. Unfortunately this quick logic would tell the sad sad story of the man who lost his caramel. I sought a solution. I thought and thought and looked and poked and peeked. Finally, one evening an epiphany smacked me upside the head. BUTTER! There's a concept in cookery for "Brown Butter" ... or even blackened butter. Butter has what's called "milk solids" in it (including lactose ... a form of milk sugar). It's also got butter fat and water. When you cook butter, it will start to caramelize and eventually burn. As it caramelizes, the flavors deepen and become more complex and charismatic of the "caramel" flavor that I so know and love! This little idea wasn't enough, unfortunately. Butter, in its store bought form, is mostly all fat. I want more "milk solids" to caramelize. In order to create a whole tasty dessert whose flavor stems from a single ingredient, that ingredient needs to be pronounced. The only way I could conceive to get enough caramelized flavor was to either caramelize A LOT of butter, then skim off most of the butter fat (ghee, essentially ... which could be used elsewhere) or start with heavy cream! We all know that butter comes from cream. If I started with cream, I'd get a lot more milk solids, thus ... more flavor! YAY! This is where this recipe becomes a bit tricky and odd, but if the idea of a spoon full of salted caramel cheesecake sounds appealing to you, and you're willing to work for it ... you can have it!Note: Sorry for the lengthy explanation on the reduction and breaking of the cream. It needs to be done slowly ... OH soo slowly ... and carefully watched, otherwise it burns or boils over. It's a bit tricky, but in my opinion VERY worth it...."