Preheat the oven to 180C (160C fan-assisted).

Put the sugar, flour and semolina in a large bowl. Mix together.

Add the cold, cubed butter and rub in until a crumb is achieved. It's normal for it to go clumpy, as long as there are no lumps of butter.

Tip the dough out into a well-greased, non-stick, 23cm round tin. Spread evenly and press down firmly with the flat of your hand.

Prick the dough all over with a fork - this helps to stop the biscuit puffing up during baking.

Bake for 25 minutes or until firm and pale golden. Place on a wire rack and allow to cool until firm.

Put the butter, light soft brown sugar and condensed milk in a large, heat proof bowl.

Heat in the microwave for 2 minutes to melt everything together. Stir, then continue the heat and stir for 3 further 2 minute blasts (to a total of 8 minutes). Be extremely careful and use oven gloves and care when handling the bowl as the caramel will bubble and reach almost 120C (250F). Stir by reaching the silicon spatula into the microwave if possible and safe to do so so that you can avoid moving the bowl any more than necessary.

When you've finished cooking the caramel, leave it in the microwave to cool.

When the caramel has cooled to become thick but still pourable, pour it on top of the biscuit layer, spread to level off, then put in the fridge until the caramel is firm.

Melt the white chocolate and set aside to cool.

Put the double cream, cream cheese, vanilla and icing sugar in a large bowl and until just combined.

Add the melted white chocolate and fold together.

Spoon the filling onto the cooled caramel and smooth over the surface.

Place in the fridge to firm up overnight.

Sift the cocoa on top of the cheesecake, then rRun a knife around the inside of the tin to release all the layers, then stand the base on a tin and release the springform clip to allow the sides to fall away.

Slide onto a board and cut into slices to serve.