Preheat oven to 180C/350F and grease and line an 8x8 inch square pan.

Place crushed digestives into a medium sized bowl and then pour melted butter over them. Stir until all the crumbs are coated in butter and then tip into your lined pan.

Press into the pan with the bottom of a cup/spatula/your hand until you have a level layer, pressed pretty firmly into the pan.

Place in the oven for 10-12 minutes until firm to the touch and slightly crisp.

Whilst the base is baking, make the cheesecake filling: Place cream cheese, vanilla extract, eggs, sugar and salt into a large bowl and beat with a hand mixer or by hand with a whisk until smooth, light and well combined with no lumps.

Add in the caramel sauce and beat until well incorporated.

Pour the cheesecake mixture over your baked base and smooth over with a spatula.

Place in the oven for 20-25 minutes until golden around the edges, set in the middle with the slightest wobble and the whole cheesecake should be slightly yellow/golden. You can insert a small knife as well; it should cut cleanly with no cheesecake sticking to it.

Leave to cool in the pan for at least an hour before transferring to a chopping board to slice into 9-12 bars.

Place cut bars onto a wire rack with kitchen paper underneath (to catch drips) Place dark chocolate into a small heatproof bowl and place in the microwave in 20 second increments, stirring in between, until melted and smooth.

Transfer to a small Ziploc bag/piping bag and snip a tiny bit off of one corner. Drizzle melted chocolate diagonally across all bars.

Place salted caramel into a small heat proof bowl and microwave for 20 seconds.

Place into a small Ziploc/piping bag and snip a tiny bit off of one corner; drizzle the opposite way to the melted chocolate, across all bars.

Leave to set before storing in an airtight container, in the fridge, for 3 days.