Put 250g of Biscoff biscuits into the food processor and blitz into fine crumbs.

Put 200g of the biscuit crumbs into a large mixing bowl and set the remaining 50g to one side for later.

Melt 200g of salted butter. We did this in a jug in the microwave.

Pour the melted butter into the mixing bowl with the 200g of biscuit crumbs and mix thoroughly.

Firmly press the buttery Lotus biscuit base into the bottom of the springform pan with the back of a spoon.

Take the unbroken biscuits and place them around the sides of the springform pan.

Place into the fridge to let the crust cool.

Now it is time to make the creamy salted caramel cheesecake filling.

Take the second large bowl and pour the double cream into it. Add half the tinned caramel. Whisk the mixture until it forms soft peaks.

Next, take the full fat cream cheese and gently fold it into the whipped cream until it is thoroughly combined.

Remove the Biscoff biscuit base from the fridge and add half the cream cheese mixture to the pan.

Smooth the mixture and then cover with a layer of the tinned caramel.

Cover the caramel layer with the remaining cream cheese mixture and return to the fridge for 4 hours to set.

After 4 hours, remove the Lotus Biscoff cheesecake from the fridge and smooth a circle of the remaining caramel over the centre. Sprinkle the remaining biscuit crumbs around the circle of caramel to decorate.

Remove the caramel Biscoff cheesecake from the pan and place on a serving plate.

Store in the fridge until you are ready to enjoy.