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 cheesecake mixture to the rings and then place in the fridge. Refrigerate for at least 3 hours to ensure that the cheesecakes are set.
Melt the sugar, without stirring, over a medium heat until you a have a golden caramel. Add the butter and the salt to the pan and then slowly mix in the cream.
Once the cheesecakes are set, carefully remove the stainless steel serving rings. Serve with a generous drizzle of the caramel sauce.
«Try topping the cheesecake with fresh strawberries and raspberries and serving with a red fruit drizzle.»