1. Pre heat oven at 180 degrees. Blitz the biscuits & pecans in a blender and mix the biscuits with the melted butter, brown sugar (please try to find muscovado for this recipe! you can definitely taste the difference) and irish cream mix. Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly.
  2. Bake in the oven at 200 degrees for 10 mins until golden
  3. Let rest until completely cooled at room temperature for approx 30 mins to 1 hour
  4. whilst this is happening, in a large bowl (cannot stress enough that for the amount of cream cheese you are using your bowl needs to be large!!) add cream cheese, vanilla essence, and caramel. Mix thoroughly
  5. Then add icing sugar (sieve to avoid lumps and bumps..we don’t roll like that..) and sugar, then mix again. Add sea salt and FOLD into mixture (we don’t want the seasalt to melt into the mixture, we want a subtle hit of sea salt against the sweetness of the caramel..that’s what makes it so irresistible).
  6. Double check that the pecan crust is completely cooled before adding the cream cheese mixture. Smooth evenly (a spatula is useful for this) so the whole layer is evenly distributed (we want a flat and even surface, it’s not a cake!)
  7. Put into the freezer for 3 hours.
  8. Just before you remove the cheesecake from the freezer, add butter, sugar and caramel to a pan. Whilst the mixture is heating whisk thoroughly (its sugar so if you dont do this it will burn!!) until thick and creamy. Add double cream and pour into drizzle bottle (make sure this bottle has a small opening otherwise you’ll get a splatter of caramel all over your cheesecake, as opposed to a light drizzle. Let cool for 10 mins.
  9. Remove cheesecake from freezer and drizzle caramel from bottle onto surface to test consistency, if its light and pourable then proceed, if not add more water.
  10. Drizzle caramel on top of cheesecake, firstly vertically, then horizontally, and also diagonally,
  11. sprinkle crushed pecans and sea salt round edges of cheesecake and whole pecans to the center
  12. Enjoyyyyyyyy 😉