Cookies & ice cream cheesecake with salted caramel sauce

Cooking Directions

1. Process half biscuits until they are fine crumbs, add melted butter and pulse until combined. Press butter crumbs onto base of a lightly greased, baking paper lined 22 cm spring form pan. Refrigerate.
2. Process remaining biscuits, pulsing until coarse crumbs (not too fine). Reserve ½ cup of crumbs for later. Beat cream cheese, sugar, and vanilla, with electric mixer until smooth and well blended. Add ice cream and coarse biscuit crumbs; a spoon at a time, mix well. Spoon ice cream onto crust, smooth the top.
3. Sprinkle reserved ½ cup of biscuit crumbs over ice cream surface. Cover with plastic wrap and freeze overnight. Remove from freezer 10 minutes before serving. Drizzle salted caramel sauce over cake to serve.

SALTED CARAMEL SAUCE

Melt butter, sugars and syrup in a small pan over a low heat; simmer for 3 minutes, stirring occasionally. Add cream and half a teaspoon of salt, stir and taste. Continue to cook for another minute, stirring.