Salted Caramel Cheesecake

Steps

1. In a food processor, combine Digestive Biscuits and Pretzels until finely crushed. Mix the crushed biscuits with melted Butter and press into the base of an 8-inch (20 cm) deep springform pan. Refrigerate to set.
2. Using an electric mixer, blend Cream Cheese, Vanilla Extract, and Icing Sugar until smooth. Gradually add Caramel and mix until completely combined.
3. Incorporate Double Cream and Sea Salt, whisking until the mixture is thick and mousse-like, which may take up to 5 minutes. Ensure it is well-mixed for proper setting, then spread the mixture over the biscuit base and refrigerate overnight.
4. Carefully remove the cheesecake from the tin. Decorate with a drizzle of additional Caramel Sauce, Toffee Popcorn, and extra Pretzels on top before serving.