Crush the biscuits into fine crumbs.

Mix the biscuit crumbs with the melted butter and milk until the mixture resembles damp sand.

Press the crust mixture firmly into the bottom of a 20 cm pan.

Place the pan in the refrigerator while you prepare the filling.

In a mixing bowl, beat the mascarpone cheese, powdered sugar, and Twix spread until smooth.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture with a spatula until fully combined.

Spread the filling evenly over the chilled crust and smooth the top.

Refrigerate for 1–2 hours to help the filling firm up.

To make the caramel topping, add the sugar to a saucepan and melt it over low heat without stirring, only gently shaking the pan when needed.

Once the sugar has fully melted and turned golden, remove the pan from the heat.

Carefully add the heavy cream, stirring constantly until the mixture comes together.

Add the butter and return the pan to low heat for 2 minutes, stirring until smooth.

Let the caramel cool slightly.

Pour the caramel topping over the cheesecake.

Chill the cheesecake for at least 4–5 hours, ideally overnight, before slicing and serving.