Crush the biscuits so that they resemble a coarse crumble. Melt the butter and mix with the crushed biscuits. Set this mixture aside.
Place the gelatine leaves in a bowl of cold water to soften.
Split the vanilla pods in half, scrape out the seeds and add to a saucepan, along with the pods themselves. Add the water and sugar to the pan, bring to the boil and reduce to a syrup. Remove from the heat, remove the vanilla pods and then add the softened gelatine leaves, stirring gently until they are completely dissolved.
Use a spatula to work and soften the cream cheese and then mix in the sugar syrup.
Lay stainless steel serving rings on a lined baking tray and then add the biscuit mixture to the rings. Press down firmly to make the base. Add the cheescake mixture to the rings and then place in the fridge. Refrigerate for at least 3 hours to ensure that the cheesecakes are set.
For the caramel sauce: melt the sugar, without stirring, over a medium heat until you a have a golden caramel. Add the salted butter to the pan and then slowly mix in the cream.
To make the nougatine: melt the sugar, without stirring, until you have a dark caramel. Remove from the heat and stir in the mixed nuts. Pour on to a sheet of baking parchment and allow to set. Once completely cool, break the nougatine into pieces to use as decoration.
Once the cheesecakes are set, carefully remove the stainless steel serving rings. Serve with a generous drizzle of the caramel sauce and finish with the nougatine pieces.
«This simple, easy to follow cheesecake recipe can easily be adapted - try topping it with fresh strawberries and raspberries and serving with a red fruit drizzle.»