Cheesecake with Salted Caramel Sauce

• Melt the butter in a saucepan over medium heat.
• Crush the speculaas pieces with an immersion blender in a mixing bowl until you get an almost powdery consistency (see Tip) and mix with the melted butter.
• Add the mixture to a 24cm round cake tin and press it down firmly with the back of a spoon to form the base layer.
• Cool the speculaas base in the fridge until the filling is ready. 

Tip: You can also add the speculaas pieces to a ziplock bag and crush them with a rolling pin.