Ingredients
Scale
For the Crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g icing sugar
- 1 tsp vanilla extract
- 300ml double cream, whipped
- 200g caramel sauce
- 100g milk chocolate, melted
- 50g shortbread biscuits, crushed (for topping)
Instructions
1. Prepare the Crust:
- Mix crushed digestive biscuits with melted butter and press into the base of a 20cm springform tin. Chill for 15 minutes.
- Beat cream cheese, icing sugar, and vanilla until smooth. Fold in whipped cream.
- Spread half the cheesecake mixture over the biscuit base. Drizzle with half the caramel sauce.
- Add remaining cheesecake mixture and smooth the top. Chill for at least 4 hours.
- Before serving, drizzle with melted chocolate and remaining caramel. Sprinkle crushed shortbread on top.
Notes
You can customize the seasonings to taste.