Crush the lotus biscuits in a food processor.

Melt the butter and stir into the crushed biscuits.

Add the crispearls.

Add the gold callets.

Place approx. 30g into 7 cm stainless steal rings. Push down with a metal spoon and refrigerate .

Add the sugar to the cream cheese.

Beat together in a mixer.

Melt the gold chocolate.

Add the chocolate into the cream cheese and sugar.

In a kitchen aid lightly whisk the cream.

Fold the cream into the mix.

Pipe 30g of cream cheese mix onto the biscuit base.

Pipe 10g of gold crema into the middle of the cheesecake mix.

Pipe the remaining cheesecake mix into each ring.

Flatten the top of each cheesecake.

Place into the freezer for 30 minutes.

Demould from the rings with a blow torch or heat gun.

Decorate with Calleabut caramel.

Decorate with caramel blossoms.

Decorate with gold chocorocks.

Decorate with Mona Lisa Gold Waves.