Cheats White Chocolate and Caramel Cheesecake

Essentially this is an unbaked cheesecake that you can make in quicktime. I made it first for a friends birthday and its now one of my standby dishes

1. 1

   make sure the 2 cheeses are at room temperature
   
   crush or blitz the biscuits to crumbs, they don't have to be powder smooth but fairly well done
   
   melt a little butter and mix with the crumbs, press the slightly damp mixture into a spring loaded cake tin and put it in the fridge
   
   beat the cheeses together and add the contents of the vanilla pod
   
   season to taste with the lemon juice and icing sugar, its important not to make it too sweet at this point because the white chocolate is going to go in and sweeten it further
   
   melt the white chocolate and beat it through the cheese mix
   
   spread the mix on top of the biscuit mix and let it cool and set
   
   in a cold dry non stick pan cover the base with caster sugar and apply heat
   
   heat the sugar until it turns liquid and molten. don't stir it or shake the pan or do anything to it just be patient and allow it to turn to liquid
   
   when it does take it off the heat allow it to cool slightly - if you have a jam thermometer use it to measure when it gets down to less than 50 degrees if not wait until it stops bubbling and starts to look like its thickening up
   
   at this point add the cream - about a quarter of the volume of the sugar. Stir it and really work it through, add more cream if you like, the more cream you add the chewier and richer it will be
   
   once its properly caramelly drizzle it over the top of the cheesecake and allow it to cool before eating