Preheat the oven to 355°F.
Line an 8-inch springform or loose-bottomed pan with parchment paper.*
Using a hand mixer, whip the cheeses and milk together until smooth.
Mix in the Keto Chow, then stir in each egg, one at a time. Do not overbeat.
Pour the mixture into the prepared pan and put in the oven for 40 minutes.
Turn off the oven, place a piece of parchment over the top of the pan, and leave the cheesecake in the oven to cool for 30 minutes.
Open the oven door and leave the cheesecake in the oven for 1 1/2 hours to cool.
Remove the cheesecake from the oven and remove the collar of the pan.
Peel away the parchment paper, transfer to a serving plate or board and decorate using whipped cream around the edge. Pour the caramel sauce into the center.**
Sprinkle the surface with the salt.***