Make the biscuit base: Place the digestive biscuits in a sealed plastic bag and crush them with a rolling pin until they resemble coarse sand with a few slightly larger bits. Stir the melted butter into the crumbs until the mixture feels like damp beach sand when pressed between your fingers. Tip the mixture into a 20cm springform tin lined with parchment paper, press it firmly into an even layer, and set aside.

Preheat the oven: Heat your oven to 160°C (140°C fan). Place a large baking tray on the middle shelf — this catches any drips and helps the cheesecake bake evenly.

Beat the cream cheese: In a stand mixer or a large bowl with a hand mixer, beat the cream cheese on medium speed until it looks smooth and glossy, with no visible lumps — about 2 minutes. Scrape down the sides with a spatula.

Add sugar and vanilla: Pour in the caster sugar and vanilla extract, then beat on medium-low until the mixture feels light and fluffy, about 1 minute. You’ll notice the colour turn a shade paler.

Incorporate the eggs one at a time: Crack the first egg into the bowl and mix on low until just combined — you should see no streaks of yolk. Repeat with the remaining two eggs, scraping the bowl after each addition. The batter will smell sweet and creamy at this stage.

Stir in pumpkin and spices: Add the pumpkin purée, cinnamon, ginger, nutmeg, and cloves. Mix on low until the batter turns a uniform deep orange and smells warmly spiced, about 30 seconds. Do not overmix — you want a silky texture, not a tough one.

Bake the cheesecake: Pour the filling over the biscuit base and smooth the top with a spatula. Bake for 45–50 minutes. The edges should look set and slightly puffed, while the centre will jiggle like set jelly when you gently shake the tin. A skewer inserted 5cm from the edge should come out clean, but the very centre will still wobble.

Cool slowly: Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake rest inside for 1 hour. This gentle cooling prevents cracking. Then transfer to a wire rack to cool completely — you’ll feel the tin become cool to the touch.

Make the caramel drizzle: If using soft caramel sweets, unwrap them and place in a small saucepan with the milk. Warm over low heat, stirring constantly, until the sweets melt into a thick, golden sauce — about 5 minutes. If using ready-made caramel sauce, gently warm it in a small pan or microwave until it pours easily. Let it cool for 5 minutes — it should be thick enough to coat the back of a spoon but still runny.

Chill and serve: Refrigerate the cheesecake for at least 4 hours, ideally overnight. Once set, drizzle the caramel over the top in a zigzag pattern. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean edges.