7oz caster sugar
4tbsps cold water
200g digestive biscuits
2 x 200g tubs of Philadelphia
300g double cream
125g bar of good quality white chocolate
Crush the biscuits and melt the butter, combine and press into a loose bottom tin. Put in fridge to set for about an hour.
Put the caster sugar in a saucepan with the cold water and heat gently until the sugar dissolves, stirring occasionally. Bring the liquid to the boil and cook for 4-5 minutes without stirring until the sugar syrup turns a deep golden brown. Swirl the caramel around the pan gently as it bubbles.
As soon as the caramel is the colour of toffee, remove from the heat and carefully pour onto the non stick mat in swirls and leave to cool. When fully set, peel off the mat and set aside 1/3 for the topping, crush the remainder in a plastic bag.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool but do not allow to set.
Whip the cream in one bowl and in another put the cream cheese. Stir it until smooth and add the crushed caramel, the melted chocolate and then the whipped cream. Once combined pour onto the biscuit base and leave to set in the fridge. Just before serving decorate with the remaining caramel shards. Enjoy!!