For the cake layer: Crumble the biscuits in a food chopper, melt the butter, pour it over the biscuits and stir well. Pour them into a cake form with removable sides (I used one 8 3/4″ (22 cm) in diameter) and press. Keep it in the fridge while you prepare the cream.
For the cream: Beat the cream cheese. To it add the sugar and finally the sour cream.
For the caramel sauce: Pour the sugar into a pot and start to heat it gradually, while stirring. Once it melts and becomes orange-brown, add the butter. Stir until the butter melts, then take the pot off the stove and pour the cream into it, while stirring nonstop.
Once the mixture homogenizes, pour the ready caramel into a jar or cup. Keep in mind that consequently it will thicken a lot.
Assemble the cheesecake, by putting the cream on top of the biscuit layer, leave it in the fridge for 30 min. to harden and pour the caramel sauce on top. For decoration, arrange several Toffifee bonbons on top and sprinkle with milk chocolate if desired.