Step 1

Grease a 5cm-deep, 20cm x 26cm roasting pan and line with baking paper, allowing the paper to overhang the long sides

Step 2

Place biscuits into a food processor and process until coarse crumbs. Add melted butter and process until combined.

Step 3

Transfer two-thirds of the mixture to the prepared pan. Use a flat-bottomed glass to press mixture evenly over base. Place in the fridge for 30 minutes to chill. Transfer remaining crumb mixture to a bowl. Cover and set aside at room temperature.

Step 4

Use electric beaters to beat cream cheese, extra butter, icing sugar and vanilla in a large bowl until pale and creamy.

Step 5

Use a spatula to fold the cream into the cream cheese mixture until just combined. Fold whipped cream into cream cheese mixture. Spoon half over the biscuit base. Top with dulce de leche and swirl gently. Sprinkle with salt. Top with remaining cream cheese mixture.

Step 6

Sprinkle over remaining biscuit crumbs. Place in the fridge for 4 hours or up to overnight to set. Transfer to a serving board. Slice into 16 pieces to serve.