Melt butter in a medium saucepan over low heat. Do not use too small of a pan as this recipe will expand while cooking
Add ⅓ cup Allumonk sweetener.
Stir and cook over low heat until the mixture blends and starts to turn a light brown. This will take about 5 - 7 minutes. Do not rush it. It can burn quickly if you heat it too fast or at too high of a temperature.
Add 1 cup of heavy whipping cream and the salt and stir. This will bubble up at the beginning.
Continue cooking over low heat, stirring occasionally, until the mixture thickens and turns to a caramel color. This step will take about 10 - 12 minutes.
Remove from heat and stir in vanilla.
Pour into a glass container. Refrigerate until it cools.
Whip the remaining 1 cup of heavy whipping cream with the 2 tablespoons of sweetener until it forms stiff peaks.
In a larger, separate bowl, beat the cream cheese until it is smooth and resembles whipped cream.
Add the ½ cup of Caramel Sauce to the cream cheese. Mix well.
Add the whipped cream to the cream cheese/caramel mixture and mix well.
Chill for about 30 minutes.
Serve with the remaining Caramel Sauce drizzled over the Caramel Cheesecake Mousse.