Add the ginger nut biscuits and melted butter into a food processor and blitz untilwell combined and crumbled.

Transfer to a lined 8″ springform pan and press evenly using a back of a spoon.Refrigerate while you make the filling.

Add the cream cheese and mascarpone into a large mixing bowl, using a hand blender with whip attachment blend for 2 to 3 mins, to get some air into the cheese.

Now add the powdered sugar and vanilla extract and mix well for about 2 mins.

Next add one full pot of Caramel whipped cream or whipped cream and blend for4 to 5 mins on medium high speed.

Transfer the mixture to the cake tin and refrigerate for 2 to 3 hours, preferablyovernight.

When ready to serve, in a medium bowl, add one pot of Avonmore caramelwhipped cream and use the whip attachment and blend for 4 to 5 mins, until nice and fluffy until you have soft peaks. Transfer to a piping bag and decorate as you like. Add more crushed ginger nut cookies and caramel sauce to serve. Enjoy!