Biscuit Base

• 150g Digestive biscuits
• 150g  Golden Oreos/ Vanilla Crunch biscuits
• 125g Butter, melted.

Cheesecake Filling

• 500g Cream Cheese ( you can use 250g Mascarpone, 250g Philadelphia)
• 1 tsp Vanilla
• 100g Icing sugar
• 150g caramel (Highlander or Carnations )
• 300 ml Double Cream
• 175g Rolo sweets , chopped up.

Decorations

• Caramel drizzle
• Rolo sweets
• Whipped vanilla cream

Method

• Blitz the biscuits in a food processor, and mix  the biscuits with the melted  butter. Spread on the bottom of a cake tin and press  down firmly. Leave to set  in the fridge while you make the rest.
• Using an electric mixer, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free.- this could take 30 seconds or so, I whisk it at a medium speed (6/10).
• Pour into the mix the double cream and continue to a whisk for a couple of minutes until it is very thick and mousse like. This could take 3-4 minutes, depending on your mixer, but you have to stick at it- it will hold itself completely when finished.( like a meringue).
• Chop the Rolo’s up into quarters and fold through the cheesecake filling. Spread  over the biscuit base and leave to set in the fridge for 5 -6 hours, or preferably overnight.
• To decorate the cheesecake , top with a drizzle of caramel and whip up some spare cream with a touch of vanilla and pipe round the edges. sprinkle on some Rolo’s  and chocolate  pieces.