No-bake Caramilk cheesecake

125 butter, melted
250g Super Wine biscuits
500g cream cheese
1 tsp vanilla
1/2 cup caster sugar
200g caramilk chocolate, plus more for topping
1/2 cup Anchor thickened cream
caramel sauce for topping

Crush biscuits in food processor and add melted butter, combining well. Pour into 22cm springform pan and press to your preference (thick base, or thinner with side crust). Chill in fridge to set. 
Combine together cream cheese, vanilla and sugar until light and fluffy with a satin creamy finish. Melt the chocolate in 10 second bursts in the microwave, stirring in between. Fold in the thickened cream and chocolate into the cream cheese mixture until well combined. Pour into the biscuit base, give a swirl of caramel sauce and grate some caramilk chocolate on top, cover and set in the fridge for at least a few hours.