Melt the butter and mix it into the crushed graham crackers
Pour the mixture into your cake pan and smush it down with your hands until it's packed tightly
Make the Cheesecake
Preheat oven to 350°F
Whisk together the cream cheese, sugar and cornflour until creamy
Add the egg and mix until combined
Slowly pour in the cream, while continuing to whisk
Add vanilla and whip everything for another minute
Pour into your cake pan smooth the mixture out. Hit the pan on your counter a few times to get rid of any air bubbles
Bake for 45 minutes. When it's ready the edges should be slightly turning golden and the middle of the cheesecake should still have a slight wobble.
Let it cool completely in the pan for at least 4 hours, preferably overnight
Make the Salted Caramel Glaze
In a small pan gently heat together the sugars and the syrup, just until the sugar has melted
Add the butter, cream and vanilla and give it a good stir until everything is combined
Bring it to a boil and let it bubble for 1 minute
Remove from the heat and stir in the salt immediately
Sift the icing sugar and then add to the salted caramel. Stir together, working out any lumps of icing sugar by pressing them against the side of the pan with your spoon
Once it's smooth, pour over the cheesecake immediately (while still in the cake pan) as it will set quite quickly. You may not want to use all of the glaze, depending on how thick you want the salted caramel to be on top of the cheeseccake. Gently tease the glaze to the very edge of the cheesecake to make sure the top is completely covered.
Once the caramel glaze has completely cooled, melt the dark chocolate and decorate the top of the cheesecake.