Salted Caramel Cheesecake

Grease and line a 20cm X 20cm square baking tin and set aside.

Crush the biscuits until fine crumbs remain. Add the melted butter and mix together well.

Press the biscuit base firmly in to the prepared baking tin.

Whip the thickened cream and set aside.

Fold through 150g of the salted caramel sauce (may need to place in a microwave for a few seconds so it is runny) with the whipped cream.

Combine Cheesecake Mix and water in separate bowl and whisk on the top speed for 4 minutes until smooth.

Add the whipped cream mixture to the Cheesecake mix and combine well.

Pour the Cheesecake mixture over the top of the biscuit base.

Swirl the remaining warm salted caramel sauce through the top of the Cheesecake (using a skewer or knife).

Place in the fridge for 6 hours or until completely set.