Step 3Melt the butter in a saucepan over a medium heat, once melted stir in the crushed biscuits and mix well.
Step 4Spoon the mixture into the cake tin and flatten using the back of spoon.
Step 5Leave to chill in the fridge for at least 15 minutes.
Step 6In a large mixing bowl, using a hand mixer beat together the cream cheese, icing sugar and vanilla extract until well mixed. Fold in the double cream, mixing well.
Step 7Once the biscuit base has chilled, spoon over the filling, and smooth out with a knife.
Step 8Leave to chill in the fridge for a further two hours.
Step 9To make the salted caramel, put the sugar in a saucepan and pour over the water. Set over a medium heat and stir continuingly.
Step 10Once it turns a deep, but not dark, amber colour (about seven minutes), take it off the heat and whisk in the butter until it is completely melted, then stir in the double cream and 12; tsp salt.
Step 11Once you have a smooth sauce, take off the heat and allow to cool, and then pour the sauce over the cooled cheesecake and serve.
Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.