Crush the digestives to fine crumbs and add the melted butter.
Lay 9cm metal ring moulds onto a baking tray lined with tin foil, and press the biscuit mix firmly into each equally, creating the cheesecake base.
Whilst the bases set in the fridge, use an electric whisk to combine the cream cheese, icing sugar, and 75g of Joe & Seph’s Hot Cross Bun Caramel spread until smooth.
Add the double cream and whisk until the mixture is very thick and holds stiff peaks.
Spread evenly over the bases, leaving a couple of millimetres at the top, and return to the fridge overnight.
Melt the remaining 150g caramel gently in a small saucepan or microwave until it becomes a pouring consistency. Distribute evenly over the four set cheesecakes and spread to make a smooth, glossy caramel top.
Return to the fridge for 20 minutes to allow the caramel to cool, before removing from the moulds. This is best done by heating the rings gently with a blow torch, or else holding a knife under boiling water before running it around the edge of the ring and releasing the cheesecake.