Biscoff and salted caramel cheesecake bars

For the salted caramel sauce, put sugar and water in a medium saucepan on low heat, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high.

Bring to boil. Boil, without stirring, for 10-12 minutes or until mixture turns dark golden (brush down sides of pan with a little water occasionally during cooking to stop sugar crystals forming).

Remove from heat. Working quickly, stir in butter using a wooden spoon until melted. Stir in cream, then salt. Transfer mixture to a heatproof bowl or jug.

Cover with plastic wrap and set aside to cool.

Grease and line an 18 x 28cm slice pan with baking paper, extending paper 2cm above edges of pan. Arrange half of the biscuits in two rows lengthways over the base of the pan.

Put gelatine in a bowl of cold water. Set aside for 5 minutes or until softened.

Meanwhile, put chocolate and half of the cream in a microwave-safe bowl. Microwave on HIGH (100%) for 2 minutes or until melted and smooth, stirring every 30 seconds. Set aside to cool slightly.

Squeeze excess water from gelatine and put gelatine in a small saucepan on low heat. Stir gently for 30 seconds or until just melted. Remove from heat.

Using an electric mixer, beat cream cheese until light and fluffy.

Add hot gelatine, beating until just combined. Gradually beat in chocolate mixture until combined. Beat in remaining cream.

Working quickly, spoon half of the cheesecake mixture over biscuits in pan, spreading to level but make sure biscuits don’t move too much. Drizzle with 2 tablespoons of caramel sauce.

Spoon over remaining cheesecake mixture and drizzle with another 2 tablespoons of caramel sauce.

Run a knife through mixture to create a marbled effect, then spread to level. Arrange remaining biscuits over top in same position as base.

Cover, refrigerate cheesecake and remaining caramel sauce overnight.

Remove caramel sauce from fridge 30 minutes before serving to allow it to loosen (sauce will firm in fridge). Remove cheesecake from pan and cut into 14 bars using a hot, dry knife.

Serve bars with remaining caramel sauce.