Crush your gluten free digestives, shortbread or granola. I place mine in a sandwich bag and hit them with a rolling pin usually, but this time I used my blender to blitz them and it worked even better.

Melt your butter - I do this in the microwave. Then pour your melted margarine/butter into your crushed biscuits and mix together.

Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)

To make your cheesecake filling mix together your cream cheese, icing sugar and vanilla extract. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds. You could you an electric hand mixer too.

Add in the caramel and mix again briefly, just to combine.

Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for about 3 minutes for this - try not to over mix though... don't let it split!)

Spread your mixture on top of the biscuit base and place in the fridge to set. I always make mine the day before and leave it to chill fully overnight.

Once your cheesecake has set you can make your chocolate ganache. Do this by gently heating your double cream in a saucepan until just before it boils.

Pour your cream over the chocolate which is chopped finely in a glass bowl and leave for about 5 minutes.

Stir the chocolate and cream together until combined and smooth.

Pour over the top of the cheesecake, pushing it out to the sides so its level. Place in the fridge for another 45 minutes - 1 hour.

Once ready to serve up, remove from the tin and drizzle caramel all over the top (I use a pipping bag for this) and finish off with some mini gluten free millionaire's shortbreads.

Keep refrigerated when it's not being enjoyed :)