For crust: Preheat oven to 325 degrees and line a 9x13 baking dish with parchment paper. Stir all crust ingredients together thoroughly. Press mixture evenly into prepared dish and bake for 15 min. Let cool for about 10 min.
For filling: In a food processor or bowl of a stand mixer, combine cream cheese, sugar, salt, and whiskey. Blend until creamy, then add one egg at a time, mixing between additions. Pour filling onto baked crust.
For swirls: Combine chocolate, espresso powder, and water in a glass bowl and microwave in 20-second increments, stirring often until smooth and melted. Repeat process in a separate bowl with caramel, butter, and cream. Spoon dollops of chocolate and caramel onto filling and use a knife or skewer to gently swirl, being cautious not to disturb the bottom crust. Bake cheesecake until set, about 40 min.
For topping: Combine sugar and salt. Sprinkle over warm cheesecake and let bars cool completely at room temperature. Cover and chill for at least 3 hours before cutting into bars and serving.