Toffee Apple Cheesecake

Step 1: Preheat oven to 160C/140C fan forced.

Step 2: Line a 22cm round springform pan with baking paper.

Step 3: Place the biscuits in a food processor and process until fine crumbs form and then add the butter and process until combined.

Step 4: Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and two-thirds up the side of prepared pan and place in the fridge.

Step 5: Use electric beaters to beat the cream cheese, sugar and vanilla in a bowl until smooth and then add the eggs, 1 at a time, beating well after each addition.

Step 6: Combine the cinnamon and pie fruit apples in a bowl and spoon the apple mixture evenly over the biscuit base, pressing down lightly to compact.

Step 7: Pour the cream cheese mixture over the apple layer and bake for 40-50 minutes or until the cheesecake is just set in the centre.

Step 8: Turn off the oven and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cool and place in the fridge overnight to set.

Step 9: Remove the cheesecake from the fridge 30 minutes before making the topping.

Step 10: To make the toffee apple topping, combine the sugar and 60ml (1/4 cup) water in a saucepan over low hea and cook, stirring, for 5 minutes or until the sugar dissolves and then increase heat to high and bring to the boil and cook, without stirring, brushing down side of pan with a wet pastry brush to prevent sugar crystals forming, for 8-10 minutes or until the mixture starts to turn golden and then add the colouring.

Step 11: Remove from heat and set aside for 2 minutes or until the bubbles subside.

Step 12: Place the apple slices on a lined tray and drizzle over a little of the toffee and then pour the remaining topping over the cheesecake, spreading quickly to create an even surface and set aside for 15 minutes to set.

Step 13: Arrange the apple slices on the cheesecake just before serving.