Grease a 22cm spring form pan. Combine crushed biscuits and butter; mix well. Press evenly into base. Refrigerate for 30 minutes or until firm.
Using an electric mixer; beat cream cheese, NESTLÉ Top'n'Fill Caramel and cream until smooth. Combine 2 tbsp warm water and gelatine in a bowl, microwave for 30 seconds or until gelatine dissolves, add to cheesecake mixture; whisk until combined. Pour mixture over crumb crust, refrigerate for 2 hours or until set.
Grease and line a baking tray with baking paper. In a small saucepan, add sugar and ¼ cup (60mL) water and bring to the boil, without stirring; boil for 10 minutes or until a light caramel forms; carefully pour onto tray and leave to cool.
Using a vegetable peeler, peel curls off the side of PLAISTOWE Dark Cooking Chocolate, reserve.
Meanwhile in a small saucepan bring sugar and 1/4 cup (60mL) water to the boil, cook without stirring for 5 minutes or until sugar turns to a light caramel; remove from heat and carefully whisk in extra cream and butter; whisk until combined. Cool.
Once cooled, remove cheesecake from pan; pour caramel sauce over the top, break toffee into chards, decorate according to picture with chocolate curls and serve.
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