1. Prepare the Biscuit Base

• Crush the Biscuits: Start by crushing the digestive biscuits or graham crackers into fine crumbs. You can do this by using a food processor, or if you don’t have one, just place the biscuits in a sealed plastic bag and crush them with a rolling pin. Aim for a fine consistency, like sand.
• Melt the Butter: In a microwave-safe bowl, melt the butter. You can do this in the microwave or on the stovetop, just be careful not to burn it.
• Combine the Base Ingredients: In a mixing bowl, combine the crushed biscuits, melted butter, and light brown sugar. Stir everything together until the mixture looks like wet sand.
• Press the Mixture Into the Pan: Transfer the biscuit mixture into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon to press it down evenly and firmly, making sure it covers the base fully. This will form your crust. Refrigerate the base while you make the cheesecake filling so it sets.

2. Make the Cheesecake Filling

• Blend the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This might take a minute or two, so be patient!
• Add Sweetened Condensed Milk and Sugar: To the cream cheese, add the sweetened condensed milk, sugar, vanilla extract, and a pinch of salt. Beat everything together until fully combined, making sure there are no lumps.
• Whip the Heavy Cream: In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form. You don’t want it to be too stiff, just enough to hold its shape.
• Fold the Cream Into the Mixture: Gently fold the whipped cream into the cheesecake mixture. Be careful not to deflate it—this will keep the filling light and fluffy.
• Fill the Pan: Pour the cheesecake filling over the chilled biscuit base, smoothing it out with a spatula. Pop the pan back in the fridge and let it chill for at least 4 hours, or overnight if you can, to let the filling firm up.

3. Make the Caramel Sauce

• Cook the Sugar: In a medium saucepan, heat the sugar over medium heat. Stir constantly until it begins to melt and turn into a golden amber color. Be careful, as the sugar can burn quickly.
• Add the Butter and Cream: Once the sugar is melted and golden, add the butter and stir to combine. Be cautious because the mixture will bubble up. After the butter has melted, slowly add the heavy cream, continuing to stir. Let the mixture simmer for a few minutes until it thickens slightly.
• Finish the Sauce: Stir in the vanilla extract and salt, then remove from heat. Allow the caramel sauce to cool slightly before drizzling it over the chilled cheesecake. You can pour it directly on top or swirl it in for a marbled effect.

4. Make the Chocolate Ganache

• Heat the Cream: In a saucepan, heat the heavy cream over low heat until it’s just about to simmer. Don’t let it boil!
• Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes to soften the chocolate.
• Stir Until Smooth: Stir the chocolate and cream together until it forms a smooth ganache. Allow it to cool for a few minutes before pouring it over the cheesecake.

5. Assemble the Cheesecake

• Top with Caramel and Ganache: Once the cheesecake has chilled and the caramel and ganache are ready, start by drizzling the caramel over the cheesecake. You can use a spoon to swirl it in or simply pour it in a controlled motion. Then, pour the chocolate ganache over the caramel layer, spreading it gently to cover the entire surface.