Line the base of a 30 x 20 loose bottomed rectangular baking tin with a sheet of non-stick baking paper. Pop the ginger nut biscuits into a zip-seal bag. Use a rolling pin or spoon to crush to a fine crumb. Tip into a bowl. Melt the butter in a saucepan over a medium heat, then add to the bowl with crumbs. Mix well to combine, then press the biscuit base into the tin and refrigerate while you make the filling.
For the filling, beat together the Baileys Apple Pie with the icing sugar and cream cheese until smooth and lump free.
In a separate bowl, whip the cream to soft peaks. Carefully fold in the whipped cream to the cream cheese mixture.
Spread the cheesecake mix on top of the biscuit base and smooth with a small offset spatula. Refrigerate for at least 6 hours or ideally overnight.
While the cheesecake is chilling, make the fudge.
When ready to serve, run the edge of a knife around the cheesecake and carefully push away the sides of the loose bottomed tin. Top the cheesecake with salted caramel drizzle, crushed gingernuts, apple chunks and fudge pieces. Slice into 8 or 12 depending on the size of your dish and enjoy.
Baileys Fudge
Put the chocolate and condensed milk in a microwave safe bowl and heat on high for 1 minute until melted. Mix well to combine until smooth. Add the Baileys Apple Pie and mix well again.
Line a tupperware container (mine was 14 x 9cm) with clingfilm. Smooth out the fudge mix into the container and refrigerate for at least 2 hours and up to overnight. To slice - flip the fudge out onto a chopping board and peel back the cling film. Dice into 1cm chunks.
Garnish
To make the garnishes, mix together the salted caramel sauce and 2 tablespoons of Baileys Apple Pie - set this drizzle aside.
Chop the dried apple into small chunks and roughly chop the remaining gingernut biscuits.
