Prepare the Tin and Oven: Preheat your oven to 180°C (160°C fan). Lightly grease a 23cm (9-inch) square baking tin and line it with baking parchment, leaving some overhang on the sides to act as handles for easy removal later.

Make the Biscuit Base: Place the digestive biscuits into a food processor and blitz until they form fine crumbs. Alternatively, put them in a sealed bag and crush them with a rolling pin. Transfer the crumbs to a bowl, add the caster sugar, and pour in the melted butter. Mix with a fork until all the crumbs are evenly moistened.

Press and Pre-Bake the Base: Tip the buttery crumbs into your prepared tin. Use the back of a spoon or the bottom of a glass to press them down into a firm, even layer. Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.

Start the Cheesecake Filling: In a large bowl, using an electric mixer, beat the room-temperature cream cheese on a low speed until it is smooth and creamy with no lumps. Scrape down the sides of the bowl.

Combine the Filling Ingredients: Add the caster sugar and vanilla extract and beat again until just combined. Add the eggs one at a time, mixing on low after each addition until just incorporated. Be careful not to over-mix. Finally, gently fold in the double cream and the dissolved espresso mixture until you have a smooth, uniform batter. What works best for me is to mix on the lowest speed possible to avoid incorporating too much air.

Assemble the Cheesecake Bars: Pour the coffee cheesecake filling over the cooled biscuit base and spread it out evenly with a spatula.

Add the Caramel Swirl: Spoon small dollops of the caramel all over the top of the cheesecake filling. Use a skewer or the tip of a knife to gently drag through the caramel dollops, creating a marbled pattern. Don't overdo the swirling or the colours will just merge.

Bake to Perfection: Place the tin in the preheated oven and bake for 40-45 minutes. The cheesecake should be set around the edges but still have a slight wobble in the very centre when you gently shake the tin.

Cool and Chill: Turn off the oven and leave the door ajar, letting the cheesecake cool down inside for 1 hour. This slow cooling process helps prevent cracks. Then, remove it from the oven and let it cool completely to room temperature on a wire rack. Once cool, cover with cling film and transfer to the fridge to chill for at least 4 hours, or preferably overnight.

Slice and Serve: Once fully chilled, use the parchment paper handles to lift the cheesecake out of the tin. Place it on a cutting board and use a large, sharp knife to cut it into 16 squares. For the cleanest cuts, dip the knife in hot water and wipe it dry between each slice.