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Grease and line a 20-cm/8-inch loose-bottomed cake tin with parchment paper.
For the base, combine all of the ingredients in a bowl and stir to a sticky mix that holds together when pressed between your fingers.
Tip the base mix into the tin and press down firmly to make a compact tart base and sides.
For the cheesecake filling, add the white chocolate chips to a heatproof bowl.
Scoop the coconut cream into a saucepan and warm gently until melted and just before it starts to bubble.
Pour the cream over the chocolate and allow it to sit for 5 minutes.
Now whisk the mixture until the chocolate fully melts.
Pour in the cashew butter and Biomel Shot and whisk until smooth. It will be a very runny mix.
Pour the cheesecake into the base and place in the fridge for 2 hours to half set.
Make the salted caramel by whisking together the almond butter, maple syrup and a pinch of salt until smooth.
Once the tart has started to set, drop spoonfuls of the caramel on top (leave some for decorating) and swirl through.
Return the tart to the fridge to set for 4 hours more, or overnight (cover tightly with clingfilm overnight).
When ready to serve, carefully remove from the case and top with the crème fraiche, some more caramel and sprinkles.
Slice and serve to enjoy. Or, keep leftovers in the fridge for 3-5 days in a sealed container.