Raspberry Coconut Cheesecake Slice

Serves 12, Prep and Cook: 55 mins

250g packet scotch finger biscuits 100g unsalted butter, melted

FILLING 250g block cream cheese,

chopped, at room temperature ½ cup sour cream 2 tblsps caster sugar 1 tsp vanilla extract 1 egg ½ cup raspberry jam

TOPPING 1¼ cups desiccated coconut ¼ cup caster sugar 1 egg, lightly beaten

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending the paper 3cm above pan edges. 2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base of prepared pan. 3 Cook in a moderately slow oven (160C) for about 10 minutes, or until light golden. Set aside to cool. 4 To make filling, beat cream cheese, sour cream, sugar and vanilla in a small bowl of an electric mixer until smooth. Beat in egg until combined. Pour over base. Spread evenly. 5 Place jam in a small bowl. Stir until smooth. Spoon heaped teaspoons of jam over filling. Run a butter knife through filling to create a swirled effect. 6 To make topping, combine all ingredients in a medium bowl. Mix well. Sprinkle over filling. Press lightly with fingertips. 7 Cook in moderately slow oven for about 35 minutes, or until topping is golden brown and filling is just set. Remove. Cool. Refrigerate, covered, for about 4 hours, or until cold. 8 To serve, lift slice from pan. Cut into bars.