Blitz/Bash/Destroy your Biscuits into a fine crumb. I use a food processor, but you can use a bowl with a rolling pin for example as well.
Mix in the Melted Butter as much as possible, and press down firmly into the bottom of an 8"/20cm Deep Springform Tin.
Refrigerate for now.
For the Cheesecake Filling!
In a Stand Mixer, or a large bowl with an electric hand whisk, mix together the Cream Cheese, Icing Sugar and Caramel till smooth.
Add in the Double Cream, and whisk again till combined and nice and thick.
Fold through the Twix bits, and then pour/spread onto the biscuit base. Refrigerate for a minimum of 5-6 hours, or preferably overnight.
For the Ganache!
Add the Double Cream to a pan, and heat till just before boiling.
Pour over the dark chocolate, (a glass bowl is good), and then leave to sit for 5 minutes. Its best to have the chocolate in quite small pieces so its easier for it to melt.
After the five minute, give it a mix till smooth.
Spread over the top of the cheesecake.
For the Decoration!
Once you have spread the ganache over the top, add on pieces of Twix, and add a drizzle of caramel.
Let is set in the fridge again for about half an hour before serving! Enjoy!
If you want a milk chocolate ganache instead of dark, use 150g of milk chocolate, and 75ml of double cream!
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
I always set my cheesecakes in the fridge overnight otherwise they risk not being set enough! I would also 100% recommend using Full-Fat cream cheese/Mascarpone and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set!
This Cheesecake will last covered in the fridge for 3 days!
You can swap the Twix for something else if you wish!