1-2tspMaldon sea salt flakes (the pink coarse salt)
300mldouble cream (must be full-fat cream)
Blitz the biscuits add the melted butter, mix well.
Spread on the bottom of a springform tin and press down firmly. Place in fridge to set
Using an electric mixer, whisk the cream cheese, vanilla, and icing sugar together until smooth
Add the caramel and on medium speed whisk until smooth and no lumps appear
Time to add the cream and salt on slow speed whisk until thick and mouse consistency. It should take about 5 minutes on slow speed; it must hold itself completely like meringue does. If not doing this slow, it might split.
When it is ready, spread over the biscuit base, smooth the top and place in the fridge overnight.
Remove the cheesecake carefully from tin and decorate with the caramel squares.