Grease and line a 20cm X 20cm square baking tin and set aside.
Crush the biscuits in the TM bowl by pressing Turbo 5-10 times.
Add the melted butter and mix on Speed 3, 5 seconds. Scrape down the sides of the bowl and repeat.
Press the biscuit base firmly into the prepared baking tin.
In a clean and dry TM bowl, whip the cream on Speed 3.5 with the MC lid removed (the time taken will depend on the freshness of the cream - it can be anywhere from 10 seconds to a couple of minutes!).
Set the whipped cream aside in a separate bowl.
Mix the softened cream cheese and the caster sugar on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat until smooth and creamy.
In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
Add the gelatine mixture through the cream cheese mixture and mix on Speed 4, 10 seconds.
Add 150g of the salted caramel sauce (you may need to pop it in the microwave for a few seconds so that it is runny) and mix on Speed 4, 10 seconds.
Fold through the whipped cream.
Pour the cream cheese mixture over the biscuit base.
Swirl the remaining warm salted caramel sauce through the top of the cheesecake (using a skewer or a knife).
Place into the fridge for 6 hours or until completely set.
Cut into slices and serve.