Method

Lightly butter the base and sides of a deep 20cm sprinform cake tin and line the bottom with baking paper. Put the digestive biscuits into a food processor and whizz to crumbs (or use a sandwich bag with a rolling pin). Remove the crumbs and add to a small mixing bowl with melted butter and mix until well combined. Tip into the springform tin, then spread out and press down firmly to make an even base. Put into the fridge to set. Allow 30-60 minutes for this. 

Put the soft cheese into a mixing bowl and use an electric whisk to whisk until fluffy. Add the icing sugar and gently whisk until smooth. Pour the scream into a separate bowl, add the vanilla seed paste and whisk to very soft peaks. Gently fold the vanilla cream mixture into the soft cheese mixture.

Spoon the filling over the biscuit base and spread until even and smooth. Put the cheesecake into the fridge and leave to set for at least 4 hours but preferably overnight.

When wanting to dish up, remove the cheesecake from the springform tin and carefully transfer it to a serving plate or stand.

For the topping, place 120g of the salated caramel sauce into a small saucepan on a low heat, warm up for around a minute to lightly loosen the sauce. When cooled pour on the cheesecake from the middle and spread out with a spatula.

To finish it, add a good helping of the popcorn to the top. Slice and enjoy!