Line a 9 inch pie tin with cling wrap. You can also use a springform tin.

To create your base: Put your twix into a food processor and pulse until the cookies are broken down and start to clump together, it takes around 2-3 minutes.

Press this mix evenly into your pie dish with your hands. place in the fridge while you make the filling.

For the filling: using a mixer or hand mixer whisk together the cream cheese and vanilla extract until smooth and there are no lumps, approximately 3-5 minutes. Run a spatula under the mix to make sure there are no cream cheese lumps.

Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.

Mix in your salted caramel sauce.

Pour this mix into your pie tin and place back in the fridge while you make the topping

For the chocolate ganache: Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it sit for 3 or 4 minutes. Then whisk until smooth. Let cool.

Pour the cooled ganache over the creamy base while in the tin.

While the ganache is still wet pipe your white chocolate spiral from the center of the pie all the way out to the rim. Working quickly take a toothpick and from the center of the pie gently pull out the white chocolate spiral to form a web. You will soon see it take shape

To set the pie: Refrigerate for at least 6 hours to set or preferably overnight for best results. You can make this 2 days in advance and eat within 3 days.