Blitz the biscuits in a food processor to a small crumb, melt the butter, and add it to the biscuits. Pulse a few times until it is combined well.
Tip into a 8″/20cm deep springform tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Filling:
Melt the milk chocolate until smooth - I do this in the microwave.
In a bowl, whisk together the full-fat soft cream cheese, icing sugar, and vanilla extract until smooth.
Pour in the melted chocolate, and the caramel and whip again until combined.
Add the double cream, and whisk until very thick - alternatively, whisk the cream separately and fold through the mixture.
Chop up the caramel chocolate and fold through the cheesecake mix – pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night!
For the Decoration:
Whip together the double cream and icing sugar until thick but smooth.
Drizzle over some caramel sauce. Using a piping bag and a 2D closed star piping tip, pipe on the cream to decorate.
Place a half of a Cadbury's caramel egg on each swirl, or whatever you fancy.
Notes
Recipe updated January 2022 - the only difference is I have added 100g of caramel to the mixture.
You can use any full fat soft cream cheese, or mascarpone - I tend to use Philadelphia.
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
This cheesecake will last covered in the fridge for 3 days!
I use Cadbury's caramel eggs that I have refrigerated overnight to decorate as its near Easter time when I am posting this recipe, and refrigerated ones are much easier to chop. You can use the bar chopped up, or the buttons it you wished to decorate.