Step 1

Grease and line the base and side of a 20cm (base measurement) springform pan with baking paper.

Step 2

Place the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Use a straight-sided glass to spread and press the mixture firmly into the base and side of prepared pan. Place in the fridge for 30 minutes to chill.

Step 3

Meanwhile, place the cold water in a small heatproof jug. Sprinkle over the gelatine. Place the jug in a saucepan of simmering water and stir the gelatine for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool slightly.

Step 4

Combine the caramel spread and salt in a small bowl. Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Gradually beat in the cream until well combined. Beat in the gelatine mixture.

Step 5

Spoon half the cheesecake mixture into the prepared pan. Spoon over half the salted caramel. Use a skewer to create a swirled effect. Repeat with the remaining cheesecake mixture and salted caramel. Place cheesecake in the fridge for 4 hours or overnight to set.

Step 6

Serve the cheesecake sprinkled with a little extra sea salt, if desired.