Rodney Macuja/bauersyndication.com.au
Ingredients
Method
1.Place Caramello in freezer. Line a 20cm springform pan with baking paper.
2.In a food processor, pulse biscuits until fine crumbs form. Add butter, then pulse until mixture comes together. Press into the base of pan. Chill for 15 minutes.
3.In a heat-proof jug, whisk gelatine into water.
4.In a clean food processor, combine cream cheese, sugar and vanilla, pulsing until smooth. Add cream and gelatine mixture, then pulse until combined. Pour in melted chocolate and pulse until smooth, then transfer to a large bowl.
5.Roughly chop half the Caramello. Fold through cheese mixture with half the salted caramel sauce. Spread filling over base, then chill for 6 hours.
6.Serve topped with whipped cream, remaining chopped Caramello and salted caramel sauce.
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