To make the base, crush the biscuits, finely chop the nuts and add to a saucepan of melted butter, maple syrup and sugar and cinnamon powder. Mix well the press into the base of the7-8 inch diameter tin and chill for a few minutes. For the filling, Beat together the eggs & sugar until thick and creamy, add the cream and cook over a gentle heat until almost custard like, add the vanilla and leave to cool. In a separate bowl mix together the salted caramel, mascarpone cheese and yoghurt then fold in the egg custard, finally adding the softened gelatine. Mix well then pour unto the biscuit base, leave to chill in fridge for 1 -2 hours then decorate with cream yoghurt, nuts & chocolate.