White choc & Caramel cheesecake

White choc & Caramel cheesecake
BASE:
2 packets of Lactation Station lactation cookies.
1/2 each Cinnamon and ground ginger (optional)
One Tablespoon of Lactation Station Boobie Booster Protein powder.
250 Grams melted Butter
Crush lactation cookies in a blender put into a large bowl
Add melted butter
Add all other ingredients
Combine together until you can compress into a firm mix.
Grease a spring form cake tin with butter then sprinkle with icing sugar so it sticks to the edges.
Press the combined above ingredients into the base of the tin then refrigerate till hard.
FILLING:
2 x 250grm tubs of cream cheese
500mls of fresh cream
4 tsp Gelatine soaked in 4 tablespoons of cold water 
200 grams of Nestle Highlander Caramel Dessert topping
1 cup of icing sugar
Delmaine Caramel Topping for decoration
Bar of Caramilk Chocolate for shaving over the top for decoration
METHOD:
Whip the fresh cream until it slightly frothy but still runny so it runs off a spoon
Warm the Cream cheese then whip it till really smooth,
Add the icing sugar then stir through
Melt the Gelatine and water in the microwave until dissolved then stir through the Cream mixture.
Whip in the fresh cream
Combine and Caramel Dessert topping through slightly so you get a swirl
Poor mixture onto the base and smooth off the top
Poor over Delmaine caramel sauce to your liking 
Refrigerate over night
Open spring form tin carefully and place on a platter to serve.
Grate over chocolate 
Cut with a sharp knife dipped in boiling water 

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