Salted Caramel Cheescake

1) Blitz the digestive biscuits and pretzels in a food processor until finely crushed, creating a delightful mix of sweet and salty crumbs. Combine these crumbs with the melted butter, stirring thoroughly to ensure an even coating. Press this mixture firmly into the base of an 8-inch (20 cm) deep springform tin, creating a compact foundation. Pop it into the fridge to set firmly while you prepare the filling – this helps the base hold together beautifully. 2) In a mixing bowl, beat the cream cheese, vanilla extract, and icing sugar using an electric mixer fitted with a whisk attachment. Aim for a silky, lump-free texture before adding the caramel. Continue whisking gently until the caramel is fully incorporated, yielding a smooth, luscious mixture. Remember to use a moderate speed to ensure the batter is blended beautifully without overworking it. 3) Gradually pour in the double cream and sprinkle in the sea salt flakes. Keep whisking on a medium setting—around level 6 out of 10—for several minutes until the mixture thickens dramatically to a mousse-like consistency. This step is crucial: the mixture should hold its shape like a fluffy meringue. Patience is key here—whisk long enough to help it set properly, but avoid rushing or whisking at a very high speed to prevent splitting. 4) Pour the heavenly filling over your chilled biscuit and pretzel base, spreading it evenly with a spatula. Transfer the cheesecake back into the refrigerator and let it set overnight; this resting period lets all the flavors meld together for a perfect texture. 5) When ready to serve, gently release the springform tin and carefully remove the cheesecake. Decorate the top with a generous drizzle of caramel sauce, sprinkle crunchy toffee popcorn and extra pretzels for an enticing finish that adds texture and flair. Slice and enjoy this decadent treat that’s sure to impress your guests!