1. Prepare the Biscuit Base

1. Crush the digestive biscuits or graham crackers into fine crumbs using a food processor. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
2. In a mixing bowl, combine the biscuit crumbs with melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon or the bottom of a glass to compact it firmly.
4. Chill the base in the refrigerator while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
2. Add the vanilla extract, caramel sauce, and hazelnut paste (if using), and mix until fully combined.
3. Gently fold in the whipped cream, ensuring the mixture stays light and fluffy.
4. Stir in the chopped Toffifee candies to distribute them evenly throughout the filling.
5. Pour the filling over the chilled biscuit base, smoothing the top with a spatula.

3. Add the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Remove from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
3. Allow the ganache to cool slightly before pouring it over the cheesecake. Spread evenly to cover the top.

4. Decorate the Cheesecake

1. Arrange whole Toffifee candies around the edge of the cheesecake for a decorative border.
2. Sprinkle the chopped hazelnuts over the top.
3. Drizzle caramel sauce over the ganache for a beautiful finishing touch.

5. Chill and Serve

1. Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight for best results.
2. When ready to serve, carefully release the springform pan and slice the cheesecake into portions.