Place biscuits (140g) into a food processer and process into fine crumbs, then remove 1 tablespoon of crumbs to reserve for decoration.
Combine melted butter (40g) and light brown sugar (1 tsp) then add to the biscuit crumbs in the processor and process until mixed, then set aside.
Melt Caramilk chocolate (180g broken into squares) in the microwave in 30 second bursts (mixing with a metal spoon between bursts) and set aside to cool slightly.
In a large bowl, mix cream cheese (225g) until smooth, then add vanilla (½ tsp) and melted Caramilk and mix to combine.
In a separate bowl, whip the cream (250ml) then add whipped cream to Caramilk cream cheese mixture and mix until combined. Taste test for sweetness, adding confectioners sugar (a small amount at a time) if required.
Divide biscuit mixture evenly between four glasses, then spoon or pipe Caramilk cheesecake mixture on top of the biscuit base. Decorate with reserved biscuit crumbs and pieces of Caramilk Twirl.