Process biscuits in food processor until fine. Add melted butter
Spoon the mixture into an unlined 22cm springform tin and press down with the back of a spoon until compact. Place in fridge until needed.
Put Cadbury caramilk chocolate into a bowl over a saucepan of simmering water and stir until melted.
Beat cream cheese with electric beater. Add sour cream and then sugar.
Once combined, add melted Caramilk chocolate then the three eggs until just combined (don’t over beat).
Pour on top of the biscuit crust and place the tin on a baking tray. Bake in the preheated oven for 1 hour and 10 minutes. This can vary with different ovens so just ensure it’s cooked through in the middle.
Leave to cool for two hours in the oven before removing.
Beat the Caramel Top n Fill until smooth and then pour over the top of the cheesecake.
Sprinkle the chopped Caramilk over the top of the caramel.
If you want your caramel top n fill to set then refrigerate overnight. If you prefer it gooey and runny, serve without refrigeration.
Drizzle salted caramel sauce over the cheesecake before serving.