Baked caramel cheesecake tart with Anzac biscuit base

Preheat oven to 140ºC fan-forced (160ºC conventional). Grease base and side of a 24cm (base measurement) loose-bottomed tart tin with cooking oil spray, then line base with baking paper. Put onto an oven tray.

Set 2 biscuits aside for garnish and put remaining biscuits into the bowl of a food processor and process until finely chopped. Pour in butter and process until combined.

Press biscuit mixture into base of prepared tin until level and smooth. Refrigerate while making filling.

Put cream cheese into a large mixing bowl and beat with electric hand beaters on medium speed until smooth. Pour in condensed milk and beat again until smooth. Add eggs and vanilla, then beat again until light and fluffy.

Pour mixture into prepared tin and smooth surface. Bake for 45 minutes, or until just set, but still slightly wobbly in the centre.

Turn off oven and allow cake to cool with oven door slightly ajar for 30 minutes. Remove from oven and set aside at room temperature for 1 hour before refrigerating for at least 2 hours or overnight to chill.

Meanwhile, to make caramel sauce, put sugar and 60ml water in a small saucepan over medium heat and cook, stirring constantly, for 3 minutes, or until dissolved. Increase heat to medium-high and bring to the boil. Cook, swirling the pan occasionally, for 6-8 minutes, or until golden, then remove from heat and carefully add golden syrup and cream, swirling the pan until combined. Return caramel mixture to medium-high heat and cook, stirring occasionally, for 3 minutes, or until well combined and heated through. Transfer to a heatproof bowl and stand for 2 hours, or until cooled and thickened.

Spread caramel over chilled cheesecake tart. Roughly chop reserved biscuits, then sprinkle over top of tart, along with toasted coconut, if using. Serve.