- Grease and line a 23cm spring form cake tin. Chuck the biscuits into a food processor and blend until fine. Transfer to a mixing bowl and pour over the butter. Mix well. Pour into the cake tin and work the mixture around the base into an even layer. Pat down tightly. Pop into the fridge for 30 minutes to firm up.
- put the cream cheese into a mixing bowl and add the icing sugar. Mix together until smooth. Add 50g of the salted caramel and a pinch of salt. Stir together.
- Whisk the cream into soft peaks and fold into the cream cheese mixture. Spoon over the top of the biscuit base and swirl around with the back of a spoon to even out. Return to the fridge and chill for 4 hours of overnight to set.
- To serve, drizzle the remaining salted caramel over the top and then place the truffles on a ring around the edge of the cheesecake. If you’re feeling swanky, crack open the gold spray and give it a blast. Slice and serve.
200g Digestive biscuits
70g butter, melted + extra for greasing
600g cream cheese
100g icing sugar
110g salted caramel sauce
300ml double cream
12 salted caramel truffles
Edible gold spray