Set out 6 x 300ml glasses

Combine biscuit crumbs with butter and stir well.

Press crumbs 2-3 tablespoons into the base of each glass, pop in fridge.

Whip cream in a bowl with electric mixer until thick and peaking (see pictures above)

Add mascarpone cheese and salted caramel to cream, fold through until well combined.

Grab those glasses from the fridge and spoon or pipe caramel mixture into glasses (approx. ½- 2/3 cup per glass) will just depend on the size and shape of your glasses.

Using a vegetable peeler, shave some chocolate curls over caramel mixture and sprinkle with a few salt flakes.

Enjoy!

I do recommend refrigerating cheesecakes for an hour or 2 but if you can't wait just dig in lovelies.