Place the ginger nut cookies in a food process and pulse until crushed.
Add the melted butter and cinnamon to the cookie base and pulse until the butter is evenly distributed.
Press the mixture gently into serving glasses.
Place the Nestle Caramel "Top & Fill", cream cheese and lemon in the food processor and pulse until smooth.
Pipe or spoon the filling into the glasses to form a second layer.
Refrigerate the cheesecakes for at least 3-4 hours if serving in glasses. If you are making a large cheesecake in a springform pan you will need to refrigerate overnight to enable the dish to set. Alternatively you could add gelatine to set the cheesecake. *Please note, I prefer the cheesecake without gelatine and served in glasses.
Salted Caramel Layer
In a saucepan combine the butter, sugar, cream and salt.
Simmer the mixture for 4 minutes whilst stirring.
Remove the caramel from the heat.
Allow the caramel to come to room temperature.
Pour a thin layer of caramel over the cheesecakes.
Serve with cream and grated chocolate if desired.
Please note this recipe is designed to be served in glasses as an individual style dessert. It is not a firm baked cheesecake.