Step 1

To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl or sandwich bag

Step 2

Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin until compact and even. Put it in the fridge while you make the filling

Step 3

For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and salted caramel sauce

Step 4

Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

Step 5

Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

Step 6

Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

Step 7

To decorate, put the salted caramel in a bowl and microwave it for 30 seconds so it is more runny. If your sauce is already runny you don't need to do this. Let it cool for a minute or so, so you're not pouring hot liquid onto the cheesecake

Step 8

Pour the sauce over the cheesecake and let it spread and drip down the sides. Use a palette knife to smooth it out and push it to the edges if it doesn't spread/drip enough

Step 9

Serve immediately, store any leftovers in the fridge and eat within 2 days