Start by preparing a 19cm Springform tin with disc of baking paper in the base.

Crush 250g of the Biscoff, remove 75g and that save for decoration later.

Add the melted butter to the remaining 175g of biscuit crumbs and mix well, then dump them in a heap in the centre of the lined tin.

Line the sides with upright biscuits, overlapping them to fit the curve of the tin, use the base crumbs as mortar to hold them in place.

When the sides are lined, flatten the base with the back of a spoon and chill it in the fridge.

Weigh the cream into a large bowl and add 200g of salted caramel sauce and then beat together until the mix is evenly combined and has thickened.

Break the cream cheese up slightly and then fold in to the cream & caramel by hand.

When you have smoothly incorporated the cream cheese, smooth half of the filling on to the chilled base.

Sprinkle a few spoonfuls of biscuit crumbs over the filling and then a generous drizzle of caramel sauce over them.

Top with the remaining filling mix and smooth the top to level it.

Spread some caramel sauce over the top and then chill the cake for at least 4 hours to set.

To add the final decoration, up-end a small bowl on the top of the cheesecake and sprinkle the remaining biscuit crumbs around the edge.

Remove the bowl and spoon some, slightly warmed, salted caramel sauce into the crumb-free central circle.

It’s now ready to serve, enjoy!