Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.

Blitz the gluten free shortbread biscuits in a food processor until they form a fine crumb. (If you don't have a food processor you can put them in a sandwich bag and whack them with a rolling pin - it's very therapeutic after a stressful day!)

Add the melted butter and blitz again to combine. Pour out the biscuit mix into the lined tin and press firmly into the base until it is level.

Add the cream cheese, icing sugar and half the tin of Caramel to a large mixing bowl and beat with an electric whisk until smooth.

Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.

Once the mixture has thickened, spread it over the biscuit base, using a spatula to ensure it is even and there are no air bubbles.

Place the cheesecake in the fridge for at least 2-3 hours before the next step.

After the cheesecake has chilled for at least 2-3 hours, heat the remaining caramel *ever so* slightly in the microwave (about 10 seconds) until it's easy enough to stir. Spread gently over the top of the cheesecake, leaving at least 1-2cm from the edge clear. Place back in the fridge for another hour.

To make the ganache, finely chop the chocolate and add it to a bowl. Pour the cream into a saucepan and heat on a low heat until it is just hot - don't let it boil. Pour over the chocolate and stir until it has all melted. Leave to stand for 5 minutes.

Remove the cheesecake from the fridge and pour the ganache over the top in an even layer, so the entire cheesecake is covered. Place back in the fridge and chill for at least 5-6 hours (ideally overnight) before serving.