Prepare the butterscotch sauce

a. In a medium saucepan over medium heat, melt 115 g unsalted butter. b. Stir in 100 g dark brown sugar and let it dissolve while mixing, gently bringing to a simmer. c. Slowly stir in 125 ml double cream, continuing to heat gently until the mixture is smooth and slightly thickened. d. Add a pinch of sea salt and 1 tsp vanilla extract. e. Remove from heat and allow to cool to room temperature (the sauce will thicken further as it cools).

Make the biscuit base

a. Crush 300 g digestives or Biscoff biscuits finely (in a food processor or by crushing in a bag). b. Combine the crushed biscuits with 150 g melted unsalted butter, mixing thoroughly until well combined and the mixture holds together when pressed. c. Press this mixture evenly and firmly into the base of a springform pan (approx. 8–9 inch / 20–23 cm) lined with parchment or greased bottom. Use the flat base of a glass to compress the crumbs. d. Chill in the refrigerator while preparing the filling (this helps firm the base).

Prepare the cheesecake filling

a. In a large mixing bowl, beat 500 g full-fat cream cheese until smooth and creamy, avoiding lumps. b. Add 100 g icing sugar and 1 tsp vanilla extract, continuing to beat until fully combined and smooth. c. Stir in 150 g of the cooled butterscotch sauce (reserve some sauce for topping). d. In a separate bowl, whip 300 ml double cream until soft peaks form. e. Gently fold the whipped cream into the cream cheese / butterscotch mixture in two or three additions, until the mixture is uniform and light — avoid overfolding to retain air.

Assemble & chill

a. Pour the cheesecake filling over the chilled biscuit base in the springform pan, smoothing the top with a spatula. b. Tap gently on the countertop to release any trapped air bubbles. c. Cover the cake loosely (e.g. with cling film) and refrigerate for at least 6 hours, preferably overnight, until fully set.

Decoration & finishing touches

a. Before serving, whip 150 ml double cream with 2 tbsp icing sugar until firm peaks form. b. Pipe or spread the whipped cream decoratively over the top of the cheesecake. c. Drizzle reserved butterscotch sauce over the whipped cream in a decorative pattern. d. Add sprinkles and toffee sweets over the top as shown in the picture. e. If desired, drizzle a bit more sauce just before serving for extra gloss.

Release & slice

a. Carefully run a thin knife around the edge between the cake and springform side to loosen. b. Unclasp the springform and remove the side. c. For clean slices, wipe the knife between cuts. d. Serve chilled.