What you need
1¼ cup sweet biscuit crumbs
1 cup rolled oats
½ cup desiccated coconut
125g butter, melted
1/3 cup golden syrup
500g PHILADELPHIA Block Cream Cheese, softened
½ cup caster sugar
2 teaspoons gelatine dissolved in ¼ cup boiling water
225g CADBURY Baking White Chocolate Melts, melted and cooled slightly
2 cups cream, softly whipped
Caramel sauce, for serving
1. COMBINE the biscuit crumbs, oats, coconut, butter and golden syrup and then press into the base and halfway up the sides of a greased and lined 23cm round spring form pan. Bake in a moderate oven 180°C for 12 minutes. Allow to cool.
2. BEAT the PHILLY and sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the whipped cream. Pour over base and refrigerate for 3 hours or until set.
3. SERVE with caramel sauce.
This is a light mousse like cheesecake with ANZAC biscuit flavours in the crust, and echoed with the caramel sauce for serving.