Add the Butter to a pan, and melt on a medium heat.

Add in the sugar, cream and salt and boil for 4-5 minutes on a medium-high heat.

Take the pan off the heat, and add in the vanilla and stir.

Transfer to a container to cool fully. It will thicken a bit as it cools.

Blitz the biscuits in a food processor until they reach a fine crumb. Alternatively, bash up in a bowl with the end of a rolling pin.

Add in the melted butter, and press down into the bottom of an 8"/20cm deep springform tin.

In a large bowl/stand mixer, add your cream cheese, icing sugar, and vanilla and whisk the mixture briefly until smooth.

Add in your butterscotch sauce and whisk again briefly to combine.

Finally, add in your double cream and whisk until the mixture is really thick. Whisk for a small amount of time, and check the thickness by folding the mixture with a spatula so as not to overmix.

Spread the mixture on top of the biscuit base, and refrigerate for 5-6 hours minimum, or preferably overnight for the best set.

Whip the double cream and icing sugar together until smooth, thick, and you can pipe with it.

Drizzle over some butterscotch sauce, and then pipe on your whipped cream.

Sprinkle over anything you fancy and enjoy!