Combine crushed digestive biscuits and melted butter in a bowl, mixing until it resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan and chill in the freezer for 15 minutes.

Warm the dulce de leche or caramel sauce in the microwave until it's pourable. Pour most of it over the chilled crust, then freeze for an additional 10 minutes for the best flavor combination.

Beat room temperature cream cheese and powdered sugar together until smooth and creamy. Gently fold in the whipped cream until fully combined.

Pour the rich cheesecake filling over the chilled caramel layer. Smooth the top using a spatula and tap the pan lightly to release any air bubbles. Sprinkle chopped Twix bars generously on top.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to set perfectly.

When ready to serve, drizzle the reserved caramel over the cheesecake and sprinkle with more Twix pieces before slicing.