An Aussie ice-cream favourite transformed into a killer cheesecake!
110g butter, softened and chopped
1 teaspoon vanilla bean extract
45g golden syrup
70g brown sugar
180g plain flour
500g cream cheese
100g caster sugar
2 teaspoons vanilla bean extract, extra
300ml sour cream
380g can Top 'n' Fill
90g butter, chopped and at room temperature - extra
150ml thickened cream
175g milk chocolate
Place butter into the bowl of an electric mixer and beat on medium speed until it is pale and creamy.
Add vanilla extract, golden syrup and brown sugar and mix to combine. Add flour and mix on medium speed again to combine.
Divide mixture into 8 equal-sized balls and place on a baking tray which has been lined baking paper. Lightly press a fork into each ball to flatten it, ensuring there is a 3-5cm gap between each biscuit.
In the bowl of an electric mixer, add cream cheese and caster sugar and mix on medium speed until combined. Add sour cream and while mixer is still going, add eggs one at a time.
Pour 1/3 cup of mixture into a jug and set aside. With the remaining mixture, add Top 'n' Fill and mix on medium speed to combine. Set this mixture aside.
Place cooled biscuits into a food processor and process until they form a fine crumb. Add extra butter and process again to combine.
Press biscuit mix into the base of a 22cm non-stick springform cake tin, using a spoon to make sure it's firmly compacted. Bake in 170-degree oven for 15 minutes.
Remove biscuit base from oven when cooked and add half the caramel cheesecake mix, smoothing out to make an even layer. Add reserved white cheesecake mix in jug and smooth out to form another layer. Then add the remaining caramel cheesecake mix and spread out again to form final layer.
Return cheesecake to 170-degree oven for a further 50 minutes. Once cooked, turn off heat and leave cake in oven to cool completely.
To make ganache, place cream in a small saucepan and cook on high heat. As soon as cream is boiling, remove from heat immediately and place in bowl. Add milk chocolate, whisking continually to combine.
Pour ganache onto cooked and cooled cheesecake. Remove from tin and serve.