Prepare the Biscuit Base:

Make the Base: In a medium bowl, mix together the crushed biscuits and melted butter until combined.

Press into Pan: Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Place in the refrigerator to chill.

Prepare the Caramel Layer:

Make the Caramel: In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, golden syrup, and salt. Stir continuously until the mixture thickens and turns golden brown, about 10-15 minutes.

Cool and Spread: Remove from heat and let the caramel cool slightly. Pour the caramel over the chilled biscuit base and spread it evenly. Return the pan to the refrigerator to set the caramel.

Prepare the Cheesecake Layer:

Whip the Cream: In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.

Mix Cream Cheese: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Spread the cheesecake layer evenly over the caramel layer. Return to the refrigerator to set.

Prepare the Chocolate Topping:

Make Chocolate Ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until smooth and melted.

Spread Over Cheesecake: Pour the chocolate ganache over the cheesecake layer and spread evenly.

Chill and Serve:

Chill: Refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.

Serve: Remove the cheesecake from the springform pan and slice to serve.