Instructions

1. Line a 9-inch springform tin with greaseproof paper. Cut an extra circle of greaseproof paper the same size as the base of the tin. 

2. Grind the Stroopwafels and digestive biscuits as finely as possible in a food processor. 

3. Heat the biscuit crumbs in a pan until the caramel softens and mix well. 

4. Spread the biscuit crumbs over the base of the springform tin. Place the circle of greaseproof paper on top of the crumbs and press down firmly with the back of a spoon. Remove the greaseproof paper and leave the base to cool to room temperature. 

5. Put the full-fat cream cheese in a large bowl and beat with an electric mixer until smooth and softened. Add the icing sugar and vanilla extract and fold together using a spatula. 

6. Pour the filling onto the Stroopwafel base and spread evenly. Chill the cheesecake in the fridge for at least 5 hours. 

7. Decorate the cheesecake with fresh fruit and pieces of Stroopwafel. Finally, drizzle the caramel sauce over the top.