Prepare the Biscuit Base

1. Crush the Biscuits: In a food processor or with a rolling pin, crush the digestive biscuits (or graham crackers) until they resemble fine crumbs.
2. Mix with Butter: In a bowl, combine the crushed biscuits with the melted butter, stirring until the mixture resembles wet sand.
3. Press into the Pan: Press the biscuit mixture into the bottom of a springform pan (approximately 9 inches), creating an even layer. Use the back of a spoon to press down firmly.
4. Chill the Base: Place the pan in the fridge for about 30 minutes to allow the base to firm up while you prepare the next layers.

Make the Caramel Layer

1. Melt the Ingredients: In a medium saucepan, combine the soft brown sugar, butter, heavy cream, vanilla extract, and a pinch of salt.
2. Cook the Caramel: Cook over medium heat, stirring occasionally until the mixture comes to a boil. Let it boil for 2-3 minutes, until it thickens slightly.
3. Cool: Remove from the heat and let the caramel cool for about 10 minutes. Pour it over the chilled biscuit base, spreading it into an even layer. Return the pan to the fridge and chill for another hour to set the caramel.

Prepare the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Add Heavy Cream: Add the heavy cream, powdered sugar, vanilla extract, and lemon juice. Beat until the mixture thickens and forms soft peaks.
3. Layer the Cheesecake Filling: Spoon the cheesecake mixture over the chilled caramel layer, spreading it into an even layer with a spatula. Smooth the top and return the cheesecake to the fridge to chill for 4-6 hours, or overnight if possible.

Make the Chocolate Ganache Topping

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
2. Add the Chocolate: Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2-3 minutes, then stir until smooth and glossy.
3. Cool the Ganache: Let the ganache cool for a few minutes before pouring it over the chilled cheesecake. Spread it out evenly with a spatula, covering the entire top of the cheesecake.
4. Chill Again: Return the cheesecake to the fridge for another 30 minutes to allow the ganache to set.