1-Crush the shortcake biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling.

2-Combine the biscuit crumbs with melted butter and press firmly into the base of an 8-inch springform pan lined with greaseproof paper. Chill in the refrigerator for 30 minutes to 1 hour.

3-In a large mixing bowl, gently mix room temperature cream cheese with icing sugar until smooth.

4-Add the 300 ml double cream and whisk until the mixture becomes smooth, thick, and spreadable.

5-Fold in 2 tablespoons of caramel sauce or dulce de leche evenly.

6-Pour the cheesecake filling over the chilled biscuit base, smooth the surface, and refrigerate for at least 6 hours or preferably overnight.

7-Prepare the ganache by heating 100 ml double cream until almost boiling, then pour it over chopped milk chocolate and stir until smooth. Allow ganache to cool for 30 minutes.

8-Spread 4 tablespoons caramel sauce over the chilled cheesecake, leaving a 1 to 2 cm border around the edges.

9-Pour the cooled chocolate ganache uniformly over the caramel layer and refrigerate for at least 30 more minutes.

10-Optionally, whip the remaining cream with 4 tablespoons of icing sugar and pipe or spread on top before serving.

11-Carefully remove the cheesecake from the springform pan prior to slicing and serving.