Ingredients (13)

• 250g pkt Arnott’s Salada Original crackers
• 180g unsalted butter, melted
• 60ml (1/4 cup) cold water
• 3 tsp gelatine powder
• 500g cream cheese, at room temperature, chopped
• 140g (2/3 cup) caster sugar
• 500ml (2 cups) thickened cream
• 2 tbsp store-bought caramel spread or Nestlé Top ‘n’ Fill Caramel

• Christmas crack

• 160g (1 cup, lightly packed) brown sugar
• 125g unsalted butter, chopped
• 2 x 180g pkt dark chocolate, melted
• 100g white chocolate, melted
• 50g green and red M&M’s Minis

Method

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• Step 1 Invert the base of a 20cm (base size) round springform cake pan. Line the base with baking paper and secure back into the pan.
• Step 2 Reserve 6 crackers250g pkt Arnott’s Salada Original crackers. Place the remaining crackers in a food processor and process until finely crushed. Pour in the butter180g unsalted butter, melted and process until combined. Press the mixture firmly over the base and up side of the prepared pan. Place in the fridge for 30 minutes to chill.
• Step 3 Place the cold water60ml (1/4 cup) cold water in a small microwave-safe bowl. Sprinkle with the gelatine3 tsp gelatine powder and stir until well combined. Microwave on High for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves.
• Step 4 Use electric beaters to beat the cream cheese500g cream cheese, at room temperature, chopped and caster sugar140g (2/3 cup) caster sugar in a bowl until smooth. Gradually beat in the cream500ml (2 cups) thickened cream until well combined. Beat in the gelatine mixture.
• Step 5 Spoon the cheesecake mixture over the cracker base. Spoon over the caramel2 tbsp store-bought caramel spread or Nestlé Top ‘n’ Fill Caramel. Use a skewer to create a swirled effect. Place the cheesecake in the fridge for 8 hours or overnight to set.
• Step 6 Meanwhile, make the Christmas crack. Preheat the oven to 180C/160C fan forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the long sides.
• Step 7 Arrange the reserved crackers over the base of the prepared pan in an even layer. Combine the brown sugar160g (1 cup, lightly packed) brown sugar and butter125g unsalted butter, chopped in a small saucepan. Cook, stirring, over medium heat until the butter melts and the mixture is smooth. Bring to the boil. Cook, stirring, for 30 seconds or until thickened. Pour the brown sugar mixture evenly over the crackers in the pan. Place in the oven and bake for 5 minutes or until the sugar mixture is bubbling.
• Step 8 Pour the dark chocolate2 x 180g pkt dark chocolate, melted over the crackers and use a palette knife to smooth. Place in the fridge until set.
• Step 9 Drizzle the white chocolate100g white chocolate, melted over the dark chocolate layer then sprinkle with M&M’s50g green and red M&M’s Minis. Set aside until set completely.