Mix the crushed biscuits and melted butter and push into the base of a 20cm springform tin. Chill for 20 minutes.
Melt the marshmallows and milk together over a very low heat, stirring constantly to stop them sticking. Be careful not to burn the mix. Spoon into a bowl and leave to cool to room temperature.
Beat the soft cheese with the vanilla until smooth. Fold in the cooled marshmallow mix, then the whipped cream. Spoon the filling on top of the biscuit base. Chill overnight.
Just before you’re ready to serve, carefully remove the cheesecake from the tin and decorate with marshmallows, chocolate pretzels, the fudges, and Crunchie pieces. Drizzle over the caramel and chocolate sauces.