Place an 8-inch circular piece of parchment/baking paper in the bottom of your tin.

Stand the mini Twix fingers vertically around the edge of the tin side-by-side, laying them gently against the edge of the tin. Be careful not to knock them as you're placing them down, as they may fall down like dominoes!

Crush the shortbread biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.

Mix the biscuit crumbs with melted butter until the mixture resembles wet sand. Carefully scoop this into the middle of your tin, without knocking down the Twix fingers! Press the down base firmly ensuring an even layer, then place the tin in the fridge to chill while you prepare the filling.

In a large mixing bowl, whip the cold double cream until it holds stiff peaks. Set aside.

In another bowl, beat the cream cheese, icing sugar, and thick caramel together until smooth and creamy. Gently fold in the whipped cream, being careful not to overmix.

Spread the cheesecake filling over the chilled base, smoothing it out with a spatula.

Warm the thick caramel slightly in the microwave or over low heat until it’s smooth and pourable. Spread a thin layer of caramel over the top of the chilled cheesecake, smoothing it evenly.

In a microwave-safe bowl or jug, melt the milk chocolate and double cream together on a medium heat (500W) for 1 minute, stirring gently until smooth. It may need another 30 seconds in the microwave if it isn't hot enough. Let the ganache cool slightly before pouring it over the caramel layer.

Refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.

Carefully remove the cheesecake from the springform tin and transfer it to a serving plate.

Slice into 13 portions and serve chilled for the ultimate Twix-inspired dessert.