1. Prepare the Biscuit Base

Start by crushing the digestive biscuits or graham crackers into fine crumbs. You can do this by placing them in a resealable plastic bag and rolling over them with a rolling pin, or by pulsing them in a food processor.

Transfer the crumbs to a bowl and mix in the melted butter until the mixture resembles damp sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to compact the base. Refrigerate for 30 minutes while preparing the caramel layer.

2. Make the Caramel Layer

In a medium saucepan, combine the sweetened condensed milk, butter, brown sugar, and golden syrup. Heat over medium-low heat, stirring constantly, until the mixture thickens and turns a golden caramel color (about 8–10 minutes).

Remove the pan from the heat and let the caramel cool slightly. Once it’s warm but not hot, pour it over the chilled biscuit base and spread evenly with a spatula. Return the pan to the refrigerator and chill for at least 1 hour, or until the caramel is set.

3. Prepare the Cheesecake Layer

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, beating until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the whipped cream.

Spread the cheesecake filling evenly over the set caramel layer, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set completely.

4. Add the Chocolate Topping

Once the cheesecake layer has set, prepare the chocolate topping. In a heatproof bowl, combine the chopped chocolate and heavy cream. Melt the mixture over a double boiler or in the microwave in 20-second intervals, stirring after each interval, until smooth and glossy.

Allow the chocolate mixture to cool slightly, then pour it over the cheesecake layer. Tilt the pan gently to ensure the chocolate covers the surface evenly. Return the pan to the refrigerator for 1–2 hours to set the chocolate topping.

5. Garnish and Serve

Once the chocolate topping has set, carefully remove the cheesecake from the springform pan. For a clean edge, run a warm knife around the inside of the pan before releasing the springform.

Garnish the cheesecake with sea salt flakes, gold leaf, sprinkles, or a drizzle of caramel sauce, if desired. Slice with a sharp knife (cleaning the knife between slices for a neat presentation) and serve chilled.