Salted caramel cheesecake

Lightly butter a deep, 20cm loose-bottomed cake tin; line the base and sides with baking parchment. In a food processor, whizz the biscuits to fine crumbs, then tip into a bowl. Whizz the candies until ground. (Alternatively, bash the biscuits and candies in separate sealed food bags with a rolling pin.) Tip 50g of the ground candies into the biscuit bowl, add the melted butter and mix well. Tip into the cake tin and press down with the back of a spoon; chill.

Meanwhile in a large mixing bowl with a wooden spoon, beat the cheese, yogurt, icing sugar, vanilla and a pinch of salt. In a second bowl, whisk 150ml double cream to medium-soft peaks. Fold into the cheese mixture until combined, then spoon over the biscuit base, smoothing the top. Chill for at least 4 hours, ideally overnight.

Tip the remaining ground candies into a small saucepan with the remaining 100ml double cream and a large pinch of salt. Warm gently over a medium-low heat until the candies melt (up to 10 minutes), stirring occasionally, until smooth and deeply golden.

Take the sauce off the heat, allow to cool and add more salt to taste; set aside. Transfer the chilled cheesecake to a plate. Drizzle 3-4 tbsp sauce over the top. (If it is not pouring consistency, warm it up a little.) Serve with the remaining sauce on the side.