Country Caramel Oat Crusted Cheesecake

• 1 cup Granita biscuits
• 1 1/2 cups rolled oats
• 1/2 cup dessicated coconut
• 125g butter, melted
• 1/3 cup golden syrup
• 500g PHILADELPHIA Block Cream Cheese, softened
• 1/2 cup caster sugar
• 2 teaspoons grated orange rind
• 1 teaspoon vanilla essence
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water
• 2 cups cream, whipped
• 4 tablespoons Hot Caramel Fudge sauce

1. COMBINE the crushed biscuits, rolled oats, coconut, butter and golden syrup. Press firmly, using the back of a spoon, into the base and sides of a 22cm lined springform tin. Bake at 180°C for 10 minutes, allow to cool.
2. BEAT PHILLY, sugar, orange rind and vanilla until smooth, fold in gelatine mixture and whipped cream.
3. POUR into prepared crust and refridgerate until firm. Drizzle with Caramel Sauce and refrigerate until serving.

Tip: Hot Caramel Fudge sauce can be purchased in a jar.