Make the cookie crust

• Crush the Biscoff cookies into fine crumbs and mix with the melted butter.
• Press the mixture firmly into the base and up the sides of the springform pan.
• Chill the crust while you prepare the filling.

Make the salted caramel sauce

• Melt the caster sugar in a saucepan over medium heat until a deep amber caramel forms.
• Remove from the heat and stir in the cubed butter until smooth.
• Pour in the double cream, stir until silky, then stir in the sea salt flakes and let cool.

Make the cheesecake filling

• Beat the cream cheese and granulated sugar until smooth and lump-free.
• Mix in the sour cream, cornstarch, vanilla extract and lemon juice.
• Add the eggs one at a time, mixing gently on low speed until just combined.

Bake the cheesecake

• Pour the filling over the chilled crust and smooth the top.
• Bake at 160 °C until the edges are set and the centre still has a slight wobble.
• Turn off the oven and let the cheesecake cool inside with the door ajar, then chill completely.

Top with caramel and serve

• Pour the cooled salted caramel sauce over the chilled cheesecake.
• Spread it gently to the edges and sprinkle with a little extra sea salt flakes.
• Slice and serve.