Layered Caramel Cheesecake

Ingredients (serves 10)

• 250g plain sweet biscuits
• 150g butter, melted
• 3 x 250g packets cream cheese, softened
• 1 cup caster sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 2 tablespoons lemon juice
• 200g sour cream
• 380g can caramel Top 'n' Fill
• 1/4 teaspoon mixed spice

Method

1. Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform pan.
2. Process biscuits until fine crumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 30 minutes.
3. Using an electric mixer, beat cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, beating to combine. Fold in lemon juice and sour cream. Spread half the caramel over biscuit base.
4. Pour half the cheese mixture over caramel. Stir remaining caramel into remaining cheese mixture. Pour into pan. Sift mixed spice over top. Bake for 1 hour 10 minutes or until just firm. Cool in oven for 3 hours, with door slightly ajar. Refrigerate overnight. Serve.