Add the full-fat soft cheese, salted caramel sauce, and icing sugar to a small bowl and mix with a spatula/spoon until combined.

Dollop tablespoon sized amounts of the cheesecake mixture onto a lined tray (10-12 scoops).

Place the tray in the freeze for at least two hours to freeze until solid.

Preheat your oven to 200ºc/180ºfan, and line two-three trays with parchment paper.

Add the unsalted butter and sugar to a bowl and beat until creamy.

Add in the egg and vanilla extract and beat again.

Add in the plain flour, spices, bicarbonate of soda, and sea salt and beat until a cookie dough is formed.

Add in the chocolate and beat until distributed well.

Scoop the cookies using a 6cm scoop (or split into 10-12) onto a lined tray and place in the fridge until your cheesecake mixture is frozen.

Press each cookie dough ball in your hand until flat, and add a frozen ball of cheesecake mixture to the middle. Wrap the cookie dough around the cheesecake ball and make sure it is sealed.

Add 6 cookies to each tray and then bake in the oven for 11-13 minutes, or until golden.

Remove the trays from the oven and leave the cookies to cool fully on the trays. Then, set the cookies in the fridge so the cheesecake sets quicker!