Apple Crumble Cheesecake

Serves 8, Prep and Cook: 45 mins

250g packet Butternut Snap Cookie 2 tsps ground cinnamon

75g unsalted butter, melted

¹∕³ cup rolled oats

2 tblsps flaked almonds

2 tblsps shredded coconut

FILLING

1 tblsp powdered gelatine

2 x 250g blocks cream cheese,

chopped, at room temperature ¾ cup caster sugar

1 tsp vanilla extract

1 tsp ground cinnamon 400g can apples sliced pie fruit 300ml tub thickened cream

1 Invert base of a 23cm springform pan (base measures 22cm). Grease and line base and side with baking paper.

2 Process biscuits and cinnamon in a food processor until finely crushed. Add butter. Process until combined. Transfer ½ cup to a bowl. Press remaining over base of prepared pan. Refrigerate.

3 Add oats, almonds and coconut to biscuits in bowl. Mix well. Spread over an oven tray lined with baking paper.

4 Cook in a moderate oven (180C) for about 8 to 10 minutes, or until golden brown. Remove. Cool on tray.

5 To make filling, sprinkle gelatine over ¼ cup water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove jug from pan. Cool to room temperature (15 minutes). Do not allow to set.

6 Process cream cheese, sugar, vanilla and cinnamon in same, clean food processor until smooth. Add half the undrained apple. Process until smooth. With motor operating, add cooled gelatine mixture, processing until smooth. Add cream. Process until thick.

7 Spoon remaining undrained apple over base of pan. Spoon filling over apple. Spread evenly. Sprinkle crumble mixture over top of filling. Cover, refrigerate overnight.

8 Just before serving, remove side of pan. Slide cheesecake onto a serving plate. Cut into wedges.