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Place the sugar in a pan, using a spatula stir it around to prevent it burning until it is all melted and turned an amber colour.
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Once melted rapidly stir in the butter until melted, be careful but fast as it the liquid will bubble. If the oil from the butter separates remove from heat and whisk until it combines again. Once all melted leave on the heat for 2 mins without stirring.
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Slowly stir in the cream, again it will bubble so be careful as it is very hot. Once combined leave to boil for 1 minute. Remove from the heat and stir in the salt. Leave to cool, it will thicken as it cools too. When it is fully cold it will set quite solid, even more so kept in the fridge. You could always make this days or weeks ahead of making the cheesecake (or use in other things too) as it keeps in the fridge for at least 8 weeks.
NB: If you don't want to make the caramel you can buy ready made but it needs to have a solid set on it, not runny. Also remember to check it is gluten free.
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For the main cheesecake, place the butter in a bowl and microwave until just melted.
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Crush the gluten free biscuits until fine (or whizz in a food processor). Press the mix into an 8in cake tin with a loose bottom.
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Whip the cream until stiff then whisk in the Philadelphia and sifted icing sugar.
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If the caramel is fully cold, warm for 30 seconds to loosen and mix in the spices. If it hasn't fully cooled from making it, it will be fine as it is (just make sure it's only slightly warm to touch not hot, it just needs to be looser and runnier than when fully set.
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Pour the caramel and vanilla extract into the cream and whisk again to combine.
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Pour the mix on the base and chill overnight.
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Whisk more cream until stiff and pipe round the edges of the cheesecake in small circles. Warm more of the caramel to loosen and pour into the middle of the cheesecake, push up to the cream with a spoon to cover the top fully. Add some biscuit pieces round edge and a few crushed onto the caramel, chill for an hour to set the caramel then you are good to serve.
NB: Schar Spekulatius contain Lupin, if you are allergic I suggest making your own using my recipe linked in the ingredients.
