Salted Caramel

1. Add the sugar to a medium saucepan and give the pan a shake to level out the sugar. Place over medium heat and leave it alone until you start to see the sugar melt and darken around the edges. At this point, poke the sugar with a whisk to help break it up for even browning. Once it’s mostly melted, whisk until fully melted and caramelized.
2. Whisk in the room temperature butter. Once combined, whisk in the heavy cream. Remove from heat and whisk in the vanilla and salt. Pour into a container and chill in the refrigerator for 20 minutes.

No Bake Cheesecake

1. In the meantime, make the cheesecake. In a medium bowl, whip the heavy cream either by hand or with a mixer until it reaches stiff peaks. 
2. Then in a separate large bowl, mix together the cream cheese and powdered sugar either by hand or with a mixer. Then mix in the sour cream until smooth. 
3. Add the white chocolate to a heat safe dish and microwave in 30 second intervals until smooth. It shouldn’t take more than 60 seconds total. Pour into the cheesecake along with 1/4 cup (70g) of the cooled caramel and whisk until completely smooth. Now fold in the whipped cream.
4. Spread half of the cheesecake into the bottom of an 8×8 pan. Drizzle with half of the caramel and swirl it in, then crush 6 Biscoff cookies on top. Repeat these layers one more time. 
5. Cover the pan and chill overnight (or at least 4 hours). Then scoop and serve!