Step 1 of 5
Salted Caramel Cheesecake
Blitz the biscuits and 75g pretzels in a food processor until fine crumbs. Mix with the melted butter. Press firmly into the base of a 20cm deep springform tin. Chill while you make the filling.
Step 2
Spread over the biscuit base. Refrigerate overnight to set completely.
Step 3
Remove carefully from the tin. Drizzle with extra caramel sauce and top with toffee popcorn and pretzels.
Step 4
Using an electric mixer with a whisk attachment, beat together the cream cheese, vanilla and powdered sugar until smooth. Add the caramel and whisk again until smooth and lump-free.
Step 5
Pour in the heavy cream and salt flakes and continue to whisk on medium speed for about 5 minutes until very thick and mousse-like — it should hold its shape completely.
