Working on a New York Style Chocolate cheesecake. I want to have a caramel layer within the cheesecake, not just on top. How would I do that?

I can't figure out how to bake all parts at the same time in one pan.
So I'm recommending making three things (crust and cheese parts same diameter, in separate pans; caramel in saucepan) separately.
Then when all three are at room or chilled temp (to your preference) assemble in individual glass dishes as a parfait. Then, if the cheese slips, no worries.
You could try to assemble as one cake, but I fear the sweet cheese layer would slip off the base caramel layer.

Hi Paul! My first thought would be pouring a thick caramel sauce in a swirly pattern on top of the cheesecake batter (in its crust in the springform pan), then swirling with a skewer or chopstick if needed (might not be necessary depending on the cheesecake batter/caramel sauce thickness). Here are a few sources that might be helpful as you and your daughter work on the recipe:

— A no-recipe guide to cheesecake: https://food52.com/blog/21396-how-to-make-cheesecake-without-a-recipe
— A chocolate ganache–swirled cheesecake: https://food52.com/recipes/82379-best-oreo-cheesecake-recipe
— Espresso caramel sauce: https://food52.com/recipes/81226-espresso-caramel-sauce (I think the espresso would pair really nicely with the chocolate cheesecake!)

Hope that helps!