In a medium saucepan over medium heat, cook the sugar, stirring constantly, until it melts and turns an amber color.
Stir in the butter until melted and combined.
Slowly pour in the heavy cream while continuing to stir (be cautious as the mixture may bubble vigorously).
Let the mixture boil for 1-2 minutes, then remove from heat. Stir in the vanilla extract and a pinch of salt.
Allow the caramel to cool slightly before using.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of the cream cheese filling over the top.
Add the second cake layer on top and spread the remaining cream cheese filling over the top and sides.
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