Mix sugar with water and heat over medium heat. Let bubble until sugar turns a deep golden color.

Add butter and whisk until butter has melted and is fully combined.

Remove from heat and add cream. Whisk until combined. Stir in sea salt.

Let cool before ready to use.

Line a large cookie sheet with Gefen Parchment Paper.

Pour water into pot and cover with sugar. Heat over medium flame until sugar starts to dissolve without mixing.

Once the sugar is dissolved, turn up the heat to medium-high until the sugar reaches a dark golden-brown color.

Pour caramel onto prepared cookie sheet in a thin layer. Once cool, chop into shards.

Mix cream cheese and caramel sauce until well combined. In a separate bowl, whip heavy cream until soft peaks form. Fold whipped cream into cream cheese mixture.

Pipe mousse into individual cups. Drizzle with extra caramel sauce and top with caramel shards.