• For the base
• Crush the shortbread biscuits into fine crumbs, either by using a food processor or by placing in a strong plastic bag and bashing with a rolling pin. Put the crumbs in a small bowl, pour in the melted butter, and stir until the mixture is evenly coated and slightly moist.

  Press the crumbs into the base of 6 to 8 glass ramekins (depending on size) until you have a layer about 1 cm or ½inch thick in each ramekin. You can also use shot glasses as you prefer, although you will probably have enough to fill 10–12 glasses (again, depending on size). Place the ramekins in the freezer to chill whilst making the filling.

For the cheesecake filling

• Place the mascarpone cheese, cream cheese, sifted icing sugar, salted caramel sauce, and vanilla extract into a large bowl. Mix together using an electric hand mixer until smooth.

  In another bowl, whisk the double cream until stiff peaks have just about formed. Add the whipped cream to the cheese mixture, folding in gently to avoid knocking all the air out, until all the cream has been incorporated.

  Remove the ramekins from the freezer and spoon or pipe the salted caramel cheesecake batter onto the biscuit base. You want to almost fill the ramekins or glasses, leaving about ½ inch of space at the top for the salted caramel and chocolate layers. Make sure to press the cheesecake batter into the edges of the glass, so there are no air bubbles showing, and ensure the top of each cheesecake is flat and level.

For the topping

• Place a generous tablespoon full of salted caramel sauce on to the top of each of the cheesecakes, and tilt the ramekin until it has spread right across the top of each of them, covering the cheesecake layer completely. Place the cheesecakes in the freezer to chill whilst making the chocolate ganache.

  To make the ganache, place the double cream and chocolate pieces into a small bowl, making sure that the cream covers the chocolate. Place in the microwave on half power for about 90 seconds, and then check to see whether the cream has started to bubble. If not, return to the microwave for up to 30 seconds more.

  Once the cream has started to bubble, remover from the microwave and leave to stand for a minute. Then stir the chocolate and cream together until soft and smooth. If there are bits of chocolate that haven’t quite melted, then return the bowl to the microwave for a further 30 seconds or so, as needed. If the ganache splits (and looks greasy or not smooth) then you may be able to save it by heating up a few more tablespoons of cream in the microwave until bubbling, and then stirring this straight into the chocolate ganache.

  Remove the cheesecakes from the freezer and gently pour some ganache on top of each of them, making sure not to over-fill the ramekins or glasses. Tilt the ramekins so that the chocolate completely covers the salted caramel layer, and then place the cheesecakes into the fridge (not freezer this time!) to fully set for at least an hour.

  Once the ganache is firm, spray the top of the cheesecakes with edible gold spray, and add some edible gold stars for decoration.