Start by crushing 200g of digestive biscuits into fine crumbs. In a bowl, mix with 100g of melted unsalted butter and press into the base of an 8-inch springform pan. Chill for 30 minutes.

In a medium saucepan, combine 150g of sugar and 50ml of water over medium-high heat. Allow to boil for 7-10 minutes until light amber color, then add 100ml of whipping cream, 50g of butter, a pinch of salt, and a splash of vanilla extract. Stir until smooth and let cool.

In a large mixing bowl, beat 400g of softened cream cheese with 100g of sifted powdered sugar and 1 tsp of vanilla extract until smooth. Fold in the cooled caramel. In a separate bowl, whip 200ml of cold whipping cream until soft peaks form and fold into the cream cheese mixture with 100g of chopped Twix bars.

Spread the filling evenly over the chilled crust. Smooth the top and cover with plastic wrap. Refrigerate for at least 4-6 hours, or overnight.

Drizzle a generous amount of salted caramel sauce over the top once the cheesecake has set. Return to fridge for an additional 30 minutes.

For ganache, heat 150ml of whipping cream until bubbling, then stir in 200g of finely chopped semisweet chocolate until melted and smooth. Pour over the caramel layer and spread evenly.

Once ganache has set, carefully remove cheesecake from the springform pan. Slice with a hot, damp knife for clean cuts. Garnish with additional crushed Twix pieces or drizzles of caramel if desired.