1½ x 300g packets Anzac biscuits
150g unsalted butter, melted
3 x 50g bars Crunchie chocolate, coarsely chopped
2 x 250g blocks cream cheese, chopped, at room temperature
½ cup brown sugar, firmly packed
2 tablespoons golden syrup
2 teaspoons vanilla extract
250g tub sour cream
Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up the side of pan. Place on an oven tray. Refrigerate.
To make filling, beat cheese, sugar, syrup and vanilla in a large bowl of an electric mixer until smooth. Add cream. Beat until combined. Beat in eggs, one at a time, until just combined. Don’t over beat.
Pour over biscuit base. Sprinkle evenly with Crunchie. Lightly press into filling.
Cook in a slow oven (150C) for about 50 to 55 minutes, or until filling is just set in centre. It should have a slight wobble. Turn off oven. Cool cheesecake in oven with door ajar, for 1 hour. Remove. Cool to room temperature. Refrigerate, covered, overnight.
Serve cut into wedges.
TIP! Before measuring golden syrup, lightly oil the tablespoon so syrup pours off easily. Cheesecake can be made up to three days ahead. If you prefer, served with whipped cream.