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Melt the sugar over medium heat in a saucepan until it turns amber.
Add the butter, then the hot cream.
Mix until smooth and homogeneous.
Let cool completely.
Finely crush the biscuits.
Add the melted butter and mix until you get a wet-sand texture.
Distribute the mixture into the molds, pressing it firmly onto the bottom and all the sides.
Refrigerate for 30 minutes.
Whisk the cream cheese with the vanilla and sugar.
Whip the very cold heavy cream until stiff.
Gently fold the whipped cream into the cream cheese mixture.