Toffee Apple Cheesecake

Serves 12, Prep and Cook: 1 hour, 55 mins

1½ x 250g packets plain,

sweet biscuits 150g unsalted butter, melted 400g can pie apple slices 1 tsp ground cinnamon 300ml tub thickened cream,

whipped

FILLING 3 x 250g blocks cream cheese, chopped, at room temperature ¾ cup caster sugar 2 tsps vanilla extract 250g tub sour cream 3 eggs

TOFFEE 1 cup caster sugar ½ cup water Red food colouring, to tint

1 Invert base of a 24cm springform pan (base measuring 22cm). Grease base and side. Line base with baking paper. 2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Refrigerate. 3 Toss apples with cinnamon in a bowl. Spoon over biscuit base. Place pan on an oven tray. 4 To make filling, process cream cheese, sugar and vanilla in same – cleaned – food processor until smooth. Add sour cream and eggs. Process until combined. Pour over apples. 5 Cook in a moderately slow oven (160C) for about 1 hour and 10 minutes, or until just set. Cheesecake should have a slight wobble. Turn off the oven. Cool in oven with door ajar for 1 hour. Refrigerate, covered, for 6 hours or overnight, until firm. 6 To make toffee, line an oiled oven tray with baking paper. Dissolve sugar in water in a medium saucepan, stirring over a low heat. Bring to boil. Gently boil, without stirring, for about 12 to 14 minutes, or until golden brown. 7 Immediately remove pan from heat. Add 10 drops of colouring. Pour onto prepared tray. Add a few extra drops. Swirl through using a skewer. Stand until set. Break into shards. 8 Remove cheesecake from fridge 30 minutes before serving. Top with cream and toffee shards.