METHOD

1. Grease 22cm springform tin.
2. Place the biscuits in a food processor and blitz to a fine crumb. Add the butter and continue to process until it reaches the consistency of wet sand.
3. Press the crumb mixture in to the bottom of the springform tin and refrigerate for 30 minutes.
4. Clean the food processor then add the cream cheese, vanilla, cinnamon, Natvia Salty Caramel Sauce and Natvia Maple Flavoured Syrup. Blitz until smooth and creamy.
5. In a small bowl combine the gelatine and hot water. Whisk to combine and set aside for 5 minutes to cool.
6. In a separate bowl whisk the cream and Natvia together to stiff peaks. Fold the cream through the cheese mixture ensuring not to over mix.
7. Finally, fold the cooled gelatine mixture through. Pour the filling on top of the chilled base and refrigerate for 3-4 hours (ideally overnight)
8. When you are ready to serve remove from the fridge and use a hot knife to cut pieces.