Place biscuits into a food processor and blitz until fine crumbs are formed.
Add melted butter and pulse till completely combined.
Pour biscuits into a 25cm springform tin and press firmly with a flat-bottomed glass to create a crust.
Refrigerate while you make the filling.
Place gelatine in a small bowl and pour enough boiling water over the powder to dissolve it.
With a handheld beater, whip the cream until stiff.
Using the same beaters, no need to clean them, beat the caramel treat, cream cheese, gelatine and the melted chocolate. If the gelatine is a bit hard, pop it into the microwave for 10 seconds to melt it.
Place a heaped tablespoon of cream into the cream cheese and loosen the mixture.
Fold the rest of the cream into the mixture until completely combined.
Spoon into the chilled crust and shake to settle the filling.
Grate the peppermint chocolate over the filling, reserving a few pieces to chop roughly when serving.