Heat oven to 200C/180C fan/gas 6. If using individual stainless steel mousse rings, place them on a baking tray.
Place the digestive biscuits and florentines in a food processor or mini chopper and grind them till they are in small pieces. Tip the crushed biscuits into a bowl and add the melted butter, stir well to combine, then press into the bottom of the tins using a flat-bottomed glass. Bake for 10 mins, remove and leave to cool completely.
Soften the gelatine leaves in cold water for 2-3 mins. Drain and place in a small bowl and add 1 tbsp water. Heat in the microwave for 30 secs or until melted. Stir and set aside.
Using a bowl with an electric mixer, beat the mascarpone and cream cheese with the sugar until smooth. Add the Baileys, vanilla extract, double cream and gelatin, and mix until thick and creamy. Scrape the mixture into the moulds and smooth over with a palette knife. Cover and refrigerate overnight.
To make the caramel sauce, place all the sauce ingredients in a heavy-based pan. Cook over a low heat until the sugar dissolves. Increase the heat to medium and simmer rapidly for 5 mins or until thick and dark.
Using a chef's blowtorch, heat the outside of the moulds to release the cheesecakes. Place them on plates or serving trays and pour the caramel sauce over the cheesecake once cooled a little and sprinkle with more sea salt.
To make the Flat White Martini combine all the ingredients in a cocktail shaker with some ice. Give it all a good mix and then pour it into martini glasses, garnished with 3 coffee beans.