150g Nice Biscuits
125g Butter, melted
3 teaspoons Powdered Gelatine
1 1/2 tablespoons Boiling Water
250g Philly Cream Cheese, softened
250g Mascarpone Cheese
2/3 cup Caster Sugar
2 teaspoons Vanilla extract
300ml Thickened Cream, whipped
2 Packets Caramello Chocolate Bars
Caramel Sauce (i use the squeezy bottle one)
Line the bottom of a springform pan. Blitz the biscuits in a food processor and mix the biscuits with the melted butter. Spread on the bottom of the cake tin and press down firmly. Leave to set in the fridge whilst you make the rest.
Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly.
Using an electric mixer (I used my kitchenaid with the whisk attachment), beat cream cheese, mascarpone cheese, sugar and vanilla until light and fluffy. Gradually add in gelatine mixture until mixture is fully combined. Fold in whipped cream and caramello's. Pour mixture into prepared tin, level the top with a spatula. Cover. Refrigerate until set (mine took about 3-4hrs). Once set remove from tin and decorate with caramel sauce (as much or as little as you dare!)