Add all the base ingredients to a food processor and pulse until well combined and will stick together if pressed with your fingers. You want the texture to still be rather chunky so it will contrast well with the creamy cashew topping.
Line the base of a 20cm cake tin and press the mixture into the bottom of a 20cm cake tin. Cover and chill in the fridge.
Next add all the Salted Caramel ingredients into a food processor and blend on high for 10 minutes. You’ll need to stop the motor and scrape down the sides a few times. The mixture needs to be super creamy and smooth, keep blending until you reach this consistency!
Pour the Salted Caramel mixture over the base and smooth over the top with the back of a spoon. Place the cheesecake into the freezer to set for at least 3 hours.
Over two water baths, melt the Dark and Salted Caramel chocolates and decorate with whatever patterns take your fancy! Eat rights away or you can store any leftovers in the freezer. Just make sure to remove and leave at room temperature for half an hour before serving.