Mix the crushed biscuits with melted butter and press into a springform tin to form the base.
In a bowl, beat cream cheese, sugar, and vanilla until smooth.
Fold in the whipped cream gently, keeping it light and airy.
Spread half the caramel over the biscuit base, then spoon the cheesecake mixture on top.
Chill for at least 4 hours or until set.
Drizzle melted chocolate and remaining caramel over the chilled cheesecake.
Scatter with toffee pieces before serving.