You will need a round cake tin for the cheesecake and line it with greaseproof baking paper or grease the sides with butter.
First off, make the base for the cheesecake. This is the super easy part. All you have to do is crush all the biscuits up and add the melted butter. Mix it up and then press it all into a round cake tin. Leave in the fridge for about 20 minutes, or until you’re ready to put the cheesecake mix on top.
For the cheesecake, start by putting the brown sugar, golden syrup and butter into a pot. Put this on a very low heat and let them melt and combine together. You can stir this a little to combine the ingredients but this is mostly just a slow and low process. This might take about half an hour. You’ll know when this is done because it will be totally combined and look like caramel! When the caramel is done, set it aside to cool slightly.
Next combine the cream cheese and the icing sugar. For this I used an electric whisk. When you’ve done this, whisk in the caramel. When all this is fully combined, pour on top of the biscuit base. Put in the fridge over night and you’re done! All that’s left to do is enjoy.