Make crust
Spray a 9 inch springform pan with bakers spray
Combine biscoff cookie crumbs and melted butter in a bowl
Press into a 9 inch springform pan and freeze while preparing filling
Make filling
In a large bowl beat cream until it holds its shape
Beat in another bowl marscapone, caramel sauce, confectioner's sugar and vanilla until smooth
Fold whipped cream into marscapone / caramel mixture until uniform in color
Spread into prepared crust, refrigerate while preparing topping
Make whipped cream topping
Add cold water to small heat proof bowl and sprinkle with gelatin, let stand 5 minutes to soften
Bring a small skillet of water to a simmer and add bowl with gelatin, stir until dissolved and clear. Turn off heat and let it sit in warm water while beating cream
Beat cream until it forms soft peaks, then beat in sugar, liquid gelatin and vanilla until it holds its shape
Top caramel filling with whipped cream, refrigerate at least 6 hours before releasing sides of springform pan
Release sides of springform pan
Garnish torte
Heat the caramel just until pourable and drizzle over torte
Melt milk chocolate in microwave until melted and drizzle on torte. Refrigerate about 15 minutesto set caramel and chocolate
