Step 1

Grease a 20cm square cake pan. Line the base and sides with 2 layers of baking paper, allowing paper to overhang 5cm above sides. Place biscuits in a food processor. Process until finely chopped. Transfer to a bowl. Add butter. Stir to combine. Press biscuit mixture evenly over base of prepared pan. Place in fridge for 30 minutes to chill.

Step 2

Meanwhile, use electric beaters to beat caramel and 200g cream cheese in a bowl until smooth. Add 180ml cream and beat for 1 minute or until mixture is thick.

Step 3

Spread caramel cheesecake mixture over biscuit base and smooth surface. Place in the freezer for 30 minutes or until firm.

Step 4

Use electric beaters to beat sugar, vanilla and remaining cream cheese in a bowl until smooth and well combined. Add 300ml of the remaining cream and beat for 1 minute or until thickened. Spread vanilla cheesecake mixture over the caramel layer. Smooth surface. Place in freezer overnight or until firm.

Step 5

Place chocolate and remaining cream in a small saucepan. Stir over low heat for 2-3 minutes or until mixture is melted and smooth. Set aside for 5 minutes to cool.

Step 6

Set aside ice-creams at room temperature for 3-5 minutes to soften slightly then gently remove sticks. Spread chocolate mixture over vanilla layer. Arrange the ice-creams on top. Place in the freezer for 30 minutes to set. Remove cheesecake from freezer and set aside for 10 minutes to soften. Drizzle over caramel and top with chocolate shards.