Kiah's Caramel Cheesecake

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Step 1

Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform pan.

Step 2

Process biscuits until fine crumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 30 minutes.

Step 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.

Step 4

Pour half the cheesecake mixture over the base. Spread the caramel mixture on top, and then add the remaining cheesecake mixture. 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.