Combine the biscuit crumbs and butter, then press into a 20 cm springform pan. Chill for 20 mins.
Beat PHILADELPHIA cream cheese and sugar using an electric mixer until smooth. Add lemon juice and gelatine mixture and beat until combined. Fold in cream and 2/3 CADBURY CRUNCHIE bars.
Pour filling into prepared crust and refrigerate for 3 hours or overnight. Garnish with remaining CADBURY CRUNCHIE bars to serve with caramel sauce.