• Take the cream cheese out of the fridge about 60 minutes prior to making the cheesecake so that it has enough time to soften to room temperature.

Crust

• Crush the biscuits in a food processor, or place in a freezer bag and crush with a rolling pin. The biscuits should be very fine crumbs.
• In a medium bowl, slowly stir the melted butter into the crushed biscuits until it's the consistency of wet sand. Depending on how finely crushed the biscuits are, you may need a little less or a little more butter.
• Pour the mixture into your springform pan, and press it into the bottom and about 1/2 way up the sides of the pan.
• Place in the fridge as you make the filling.

Caramilk Cheesecake Filling

• Chop the Caramilk into very fine fine pieces and place in a heatproof bowl.
• Melt the chocolate very slowly - either in a double boiler over low heat or in the microwave. If microwaving, place in a heatproof bowl. Microwave for 45-second intervals at a low-medium power (I typically use 180 watts), and stir between each interval until smooth. Set aside.
• In a large bowl, beat the cream cheese and sugar until smooth. Mix in the melted Caramilk and vanilla extract.
• In a separate large bowl, beat the whipping cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture. It will first look streaky with sections of whipped cream. When you're finished, it will be smooth and even.
• Carefully spoon the mixture into the crust and smooth the top.
• Cover the top of the pan and place in the fridge for at least 6 hours for the cheesecake to set. I typically let it set overnight.

Caramilk Topping

• Chop the Caramilk into very small pieces.
• Heat the cream until almost scalding.
• Pour the cream over the chopped chocolate and let it stand by 5 minutes.
• Whisk until smooth. If there are still lumps of chocolate, microwave on a low power (I use 90 or 180 watts) for 30 seconds and whisk until smooth.
• Pour the topping over the cheesecake and smooth to the edges.
• Finely chop/shave the remaining Caramilk, and sprinkle on top of the cheesecake.
• Return the cheesecake to the fridge until ready to serve.

Serving

• When ready to serve, gently trace around the outer edge of the crust using a very thin knife. Then unclamp the outer ring of the springform pan.
• Slice the cheesecake using a sharp, thin knife (not a table knife). Be sure to slice all the way through the crust.
• Store leftovers in the fridge.