Prepare the Biscuit Base by crushing the caramel biscuits into fine crumbs, combine with melted unsalted butter, press into a lined springform pan, and chill for 10 minutes.

Make the Cheese Mousse by softening cream cheese with 10 g caster sugar, dissolve gelatin in hot milk, add Earl Grey powder, and fold into cream cheese until smooth.

Incorporate the Whipped Cream by whipping it until soft peaks form and fold gently into the cheese mixture along with crushed caramel biscuits. Pour over the biscuit base and refrigerate for at least 4 hours.

Prepare the Mirror Glaze by steeping a tea bag in hot milk, dissolving gelatin and sugar in it, allowing to cool slightly before pouring over the set mousse.

Serve and Decorate by releasing the cheesecake from the pan, topping it with crushed caramel biscuits, and serving chilled.