Golden Syrup ANZAC Cheesecake

Step 1: Preheat oven to 150C/130C fan-forced. Grease and line the base of a 20cm-round (base) springform pan.

Step 2: Combine rolled oats, flour and coconut in a bowl.

Step 3: Place butter, golden syrup and brown sugar in a small saucepan over medium heat and cook, stirring, for 5 minutes or until melted and smooth. then let stand for 2 minutes and add butter mixture to coconut mixture and mix well to combine and one again let stand for 5 minutes and then press mixture over base and side of prepared pan, leaving a 1cm border around top edge of pan.

Step 4: Using an electric mixer, beat cream cheese, vanilla and sugar until light and fluffy and then add eggs, 1 at a time, beating until just combined and now pour mixture into pan, levelling top with spatula and place pan on baking tray and bake for 50 minutes or until filling is just set (cake will wobble slightly in the centre).

Step 5: Turn oven off and cool cheesecake in oven for 1 hour with door slightly ajar to cool to room temperature and then refrigerate overnight.

Step 6: Meanwhile, make Golden syrup caramel: Place butter, brown sugar and golden syrup in a small saucepan over medium heat and cook, stirring for 5 minutes or until smooth and then stir in cream and bring to the boil and simmer for 2 minutes. Remove from heat and cool for 20 minutes and transfer to a bowl and cover and refrigerate overnight.

Step 7: Remove cheesecake from pan and stand cheesecake and sauce at room temperature for 10 minutes and drizzle golden syrup caramel over centre of cheesecake and serve.

Step 8: TIP - Give the crust a bit of zest by adding 1/4 teaspoon of mixed spice to the oat mixture in step 2.