Line an 8” cake tin with parchment paper.
Break the biscuits in a glass bowl. Pour in the melted butter and toss to coat the biscuits crumb. Press the mixture into the cake tin ensuring the crumb covers the base of the tin. Place in the fridge for 15 minutes to set.
In the meantime, in a bowl, beat the cream cheese, sugar if using and vanilla paste together. Add in and mix again until soft and creamy. Next fold in the cream. Again, combine thoroughly.
Swirl in some caramel sauce. Spread the mixture over the biscuit base and swirl some more caramel sauce if desired.
Place in the refrigerator to set for approximately 2 hours or overnight.
Before serving, remove the cheesecake from the tin and discard the parchment paper.
Place the cheesecake on a cake stand and decorate with grated chocolate.