First up let’s make the biscuit base; grease and line a 9” round, loose bottom cake tin. Place the biscuits in a food processor and blitz until a fine crumb, if you do not have a processor you can place the biscuits in a sandwich bag and crush with a rolling pin, just be careful the bag does not split. Mix in the Cocoa Powder to coat the biscuits.
Pour in the melted butter and blitz/stir to combine. Pour into your prepared cake tin and press down to create an even base. Leave to chill in the fridge whilst you make the cheesecake.
First up, break the White Chocolate into a microwavable bowl, heat in the microwave in 30 second bursts stirring between each burst until melted, leave to cool for 5 minutes.
Pop the cream cheese, cream and Vanilla Extract in a large bowl and whisk until smooth and thickened. Pour in the White Chocolate and whisk until all combined. Finally stir through the caramel sauce.
Pour the mixture over the biscuit base and smooth the top. Pop into the fridge to set for 4 hours but ideally overnight.
Once your cheesecake has set, it’s time to decorate. Heat your caramel sauce in the microwave for 10 seconds to loosen it slightly. Remove your cheesecake from the tin and pop onto your serving plate or board. Drizzle over the caramel sauce allowing it to drip over the edges of the cheesecake.
Your super-duper indulgent caramel cheesecake is now ready to serve and enjoy! Make sure you keep it in the fridge until you’re ready to serve.