Crush 300g shortbread biscuits and mix with 80g melted butter
Press the shortbread mixture into the base of an 8" springform tin
Arrange 25.5 mini Twix fingers around the sides of the tin
Beat 500g room temperature cream cheese until smooth
Whip 250ml cold double cream until soft peaks form
Fold the whipped cream into the cream cheese
Fold 100g thick caramel and 120g icing sugar into the cheesecake mixture
Pour the cheesecake filling into the prepared tin
Refrigerate until set
Heat 120g caramel and 80ml double cream together for the topping
Melt 120g milk chocolate and mix with the warm caramel cream
Pour the chocolate caramel ganache over the cheesecake
Refrigerate until the topping is set before serving
