ANZAC biscuit base (adapted from Chelsea Sugar)
1 cup plain flour
1 ½ tsp cinnamon
1 ¾ cups rolled oats
1 cup desiccated coconut
½ cup Chelsea Raw Sugar
¼ cup Chelsea Soft Brown Sugar, packed
125g butter, cubed + 200g butter, melted
¼ cup Chelsea Golden Syrup
2 Tbsp water
1 tsp baking soda

Cheesecake filling
100g white chocolate, chopped
¼ cup cream (to pour)
3 tsp gelatine
¼ cup water
375g cream cheese, softened
1 tsp vanilla essence
½ cup Chelsea Organic Raw Sugar, ground to fine grain in food processor (alternatively, use ¼ cup caster sugar)
300ml cream (to whip)

ANZAC biscuit base 
1.    Pre-heat oven to 150°C. Line a baking tray with baking paper.
2.    In a medium bowl, sift together flour and cinnamon. Add rolled oats, coconut and sugars and mix well.
3.    Combine 150g butter, Chelsea Golden Syrup and water in a saucepan and stir over low heat until butter melts and the mixture is well combined, taking care that it does not boil.
4.    Remove from heat and stir in baking soda. Add to dry ingredients immediately and mix  until well combined.
5.    Roll into balls and place onto prepared trays approx. 5cm apart, flattening each ball slightly using your fingers. Bake for 15-20 minutes until lightly golden. Allow to cool slightly before transferring to a wire rack to cool completely.
6.    Place 400g of baked ANZAC biscuits in a food processor and blitz to a fine crumb. Add 200g melted butter and mix until well combined (mixture will be quite wet, but hold together well when pressed).
7.    Grease the base and sides of a 9” spring form pan. Scoop mixture into base of pan, pressing until base is evenly covered. Press remaining mixture around the sides of the pan. Place in the fridge to set while prepare the filling.

Cheesecake filling
1.    Combine white chocolate and pouring cream in a small pot. Stir over a gentle heat until smooth and combined. Set aside to cool.
2.    Sprinkle gelatine over ¼ cup water and stir. Place in microwave and heat for 15 seconds, then mix until gelatine dissolves. Allow to cool.
3.    Beat cream cheese, vanilla and Chelsea Organic Raw Sugar in a bowl until smooth.
4.    In a separate bowl, beat whipping cream until soft peaks form.
5.    Stir gelatine mixture into cream cheese mixture until completely incorporated. Add cream and fold until well combined.
6.    Add white chocolate ganache and fold until well combined. If mixture loses some of its ‘puff’ give quick whisk until stiff peaks form again.
7.    Pour into prepared base and place in fridge for at least 30 minutes.

Optional
–       Top with whipped cream and small pieces of Anzac biscuit.
–       Serve with a drizzle of caramel sauce.

Recipe courtesy of High Tea with Dragons.