In a food processor, finely crush the Tim Tams. Add coconut and melted butter and pulse until combined.

Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.

Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.

Add in the double cream and beating until smooth and creamy.

Pour the salted caramel over the top and use a skewer or chopstick to gently swirl through the cheesecake.

Pour onto the cooled biscuit base and put in the fridge to set for at least 3 hours,

Bring the cream and butter to boil in a small saucepan over medium heat.

Pour the hot cream mixture over the chocolate and stir until smooth and glossy.

Pour the ganache over the cheesecake and return it to the fridge to set.

To serve, release the cheesecake from it’s springform pan and serve on a cake stand or nice plate. It is best served at room temperature.

Drizzle the remaining 1/2 cup of salted caramel over the top of the cheesecake, allowing it to drip over the edges, and finish off with some Tim Tam shards.