Swirl Cheesecake

Ingredients (serves 12)

• 250g packet plain sweet biscuits (see note)
• 125g butter, melted
• 2 x 250g packets cream cheese, softened
• 2/3 cup caster sugar
• 3 eggs
• 270ml can Ayam coconut milk (see note)
• 380g can caramel Top 'n' Fill

Method

1. Preheat oven to 150°C/130°C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang at long ends.
2. Place biscuits in a food processor. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of prepared pan. Refrigerate for 20 minutes.
3. Meanwhile, using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Spoon the thick top layer of coconut milk from can. Add to cheese mixture. Reserve remaining milk. Beat until combined. Pour mixture into prepared pan.
4. Place caramel in bowl. Whisk in reserved coconut milk until just combined (mixture will still be lumpy). Place spoonfuls of caramel on cream cheese mixture. Using a butter knife, swirl through cheesecake. Bake for 50 minutes or until just set (cheesecake will wobble slightly in centre). Stand for 15 minutes. Refrigerate overnight. Serve.

Notes

• 
  We used Granita biscuits.
  Wipe knife with a clean damp cloth when cutting cheesecake to prevent it sticking.
  Don't shake coconut milk before using. The milk and the cream need to stay separated for the cheesecake.