Turn on your Sous Vide to 80 degrees Celsius (176 degrees Fahrenheit). Crush some digestives and place them at the bottom of the glasses to create a 0.5 - 1cm thick base. Whisk Philadelphia and sugar together with a hand mixer. Add the eggs one at a time. Once they are well mixed, add cream, vanilla essence, and caramel essence little by little. When it's all mixed into a smooth liquid mass, pour it into the glasses. It's normal for it to be very liquid. Then, put lids on the glasses. They should be tight - you can use an elastic band around the lids if necessary. Next, place the glasses in your Sous Vide, which should now be warm - 80 degrees Celsius (176 degrees Fahrenheit) for an hour and a half. After an hour and a half, remove the glasses - the mass should now be firm but airy. Be careful with your fingers - an 80-degree hot Sous Vide is surprisingly hot. Place the glasses in ice water to cool them down faster, then put them in the refrigerator when they are sufficiently cooled. They can last for 7 days in the fridge - when you want to serve them, simply remove the lids and top with crushed Twix and crushed digestive. Enjoy and bon appétit.