1 1/2cupsDigestive biscuits or Arrowroot biscuitscrushed
Preheat the oven to 180 degrees Celsius
In a bowl, add the butter, biscuit crumbs and sugar, stirring to combine. Press cupcake wrappers into the holes of a muffin tin and fill each one evenly with the biscuit crumbs. Bake for 5 minutes and remove to cool.
In a bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add the sugar and vanilla extract and beat again.
Next, add one egg and beat on low smooth until just incorporated. Add the next egg and repeat.
Gently fold 1/2 Cup of twix into the batter and spoon evenly between the cupcake liners. Drizzle a little caramel over each top and using a toothpick, swirl it carefully in. Sprinkle however many remaining twix as you'd like over each top.
Bake for 15-16 minutes and then remove to cool. Once the cheesecakes have cooled for a bit, place in the fridge for 1-2 hours.
The best Twix to buy, but not necessary are the mini unwrapped Twix. You merely need to half them and no unwrapping at all!May be stored in the refrigerator for up to 5 days.