Crush the caramel biscuits into fine crumbs using a rolling pin or food processor. Combine the crumbs with melted butter until sandy. Press this mixture into a parchment-lined mold and chill in the refrigerator for 10 minutes.

Blend the softened cream cheese with 10g of caster sugar until smooth. Soak gelatin sheets in cold water. Heat 80ml of hot milk, dissolve gelatin, then add Earl Grey tea powder. Combine with cream cheese mixture until smooth.

Whip the cream until soft peaks form. Gently fold the whipped cream into the cheese-tea mixture, being careful not to deflate it. Pour the mousse over the biscuit base.

Cover the mold with plastic wrap and refrigerate for at least 4 hours, or overnight, until the mousse is firm and stable.

For glaze, steep 1 Earl Grey tea bag in 100ml of hot milk for 5 minutes. Dissolve additional sugar and squeezed gelatin into the mixture, then pour over set mousse.

Warm the edges of the mold with a hairdryer for easy release. Remove cheesecake from mold, decorate with crushed caramel biscuits, then slice and serve.