Put the biscuits and cocoa powder in a food processor and whizz to a fine crumb. Add the butter and mix until the biscuits are covered. Press the mixture into the bottom of the cake tin. Chill the base while you make the filling.
For the Filling:
600g full-fat cream cheese
300ml double cream
2x 397g tin Carnation Caramel
1-3 pinches of flaked sea salt, to taste
2 medium free-range eggs and 3 extra yolks
For the filling, mix the cream cheese, double cream and caramel in a large bowl. Add sea salt to taste. Lightly beat in the eggs and yolks until smooth, then pour on top of the biscuit base. Smooth the top and bake for 1¼-1½ hours until the cheesecake is cooked but is still wobbly in the middle.
When cooked, take the cheesecake out of the oven and leave to cool in the tin for 45 minutes, then remove from the tin and chill overnight.
For the topping:
100g caster sugar
75ml double cream
25g salted butter
Put sugar in a heavy-based pan over a low heat and melt, without stirring, until it turns a rich caramel colour. Add the cream and butter, stirring constantly until combined. Leave to cool for a 5 minutes, while continuing to stir. Add a little salt to taste and pour over the cheesecake.
Thank you for reading! Let me know how you get on if you make this (BOOOOOTIFUL) cheesecake in the comments box below :)