Preheat your oven to 180C so that it‘s ready when you need it. Wrap your cake tin/ pie dish with clingfilm inside to help prevent the cheesecake from sticking.
Tip your crushed biscuits crumbs into a bowl and stir in the cocoa if using and rub in the butter so that the crumbs stick well. Press into the tin. Store in the fridge until you need it.
Whisk the cheese creme fraiche,sugar, cornflour,eggs and vanilla with an electric whisk/ mixer until combined and smooth.
Beat the caramel in a bowl and put one layer of caramel then a layer of cream filling alternating between the two. Stir lightly to create a rippled effect.
Bake in the hot oven for about 45 mins. The filling may be slightly wobbly still but switch off the oven and leave the door ajar so that it can cool in the oven.
Once it‘s cool, refrigerate until needed. When ready to serve turn it onto a serving plate.
For an extra indulgent treat top with sliced bananas and toffee!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.