Pre-heat the oven to 150°C (300°F) and grease a small spring-form cake tin (mine is 6 inches/ 18cm). Finely crush the Daim (or Health/Skor) bars using a food processor or blender and put to one side.
For the crust/base: melt the butter and beat in the icing sugar. Sift the flour and vanilla sugar together and then add to the butter mixture. Finally, add in two tablespoons of crushed Daim (Heath/Skor)and stir until a dough begins to form. Push into the spring-form pan and smooth out towards the edges until an even crust has been achieved. Bake in the oven for around 20 minutes, just until the edges are browning but it still looks slightly soft (it will harden as it cools). Allow to cool completely.
For the filling: beat the cream cheese together with two tablespoons of Daim and the caramel. Add the icing sugar and then beat until nice and smooth. In a separate bowl, whip the cream until light and fluffy and then gently fold into the cream cheese mixture until it is well-incorporated. Pour over the cooled base and pop into the fridge to set for about an hour.
For the topping: beat the caramel and whipping cream together until nice and smooth. Pour over the hardened filling and then sprinkle the remainder of the Daim bars over the top. Cover and refrigerate overnight. The cheesecake stays very soft (although not at all runny) so for an easy slicing, pop in the freezer for about 30 minutes before cutting. Enjoy!
Daim bar is a hard butterscotch type candy originating in Sweden and popular throughout Europe. I have checked to see what an American equivalent would be and it seems that either Skor or Heath bars would be very similar. The recipe includes a total of 112g Daim (this was 2 double packs) which is used throughout the recipe as indicated above.