Preheat oven 160°C (320°F). Line the base of a 21cm (8 inch) springform cake tin with baking paper. Grease the sides of the tin with butter.
Blitz ANZAC biscuits in a food processor until they have formed a fine crumb.
Put the crumbs in a medium size bowl, stir through the melted butter. When crumbs and butter are thoroughly combined place in the lined spring form tin.
Press crumb on the base of the tin. I find using a flat bottomed thick glass perfect for smoothing out the surface and keeping it uniform in thickness. Once done place in fridge until required.
Using a stand mixer or hand beaters, beat cream cheese, sugar and vanilla bean paste together until smooth.
Add eggs one at a time, beating well between each addition until mixture is well combined.
Add coconut cream to the cream cheese mixture. Beat until well combined.
Pour cream cheese mixture into prepared spring form tin over the biscuit base.
Place spring form tin on a lined baking tray and place in oven. The baking tray will catch any butter that leaks from the tin.
Bake cheesecake for 60 minutes, until it is set in the centre.
Once cheesecake is cooked through turn the oven off, and leave the cheesecake in the oven, with the door ajar for a further 2 hours or until cooled.
Once cheesecake has completely cooled top with white chocolate ganache.
When ready to serve top with shards and crushed ANZAC biscuit brittle.
White Chocolate Ganache
Place finely chopped/grated white chocolate in a heatproof bowl.
In a small saucepan bring cream to a boil.
Pour cream over the white chocolate and cover with plastic wrap for 5 minutes. Remove wrap and stir white chocolate and cream until combined.
Place in fridge to chill. Once at a spreadable consistency top the cheesecake with ganache.
ANZAC Biscuit Brittle
Line a tray with baking paper. Scatter roughly crushed ANZAC biscuits over the paper.
In a pan place caster sugar (superfine sugar) and ¼ cup (60mls) water, stir to combine. Do not stir the mixture again. Bring sugar mixture to a boil and continue boiling until it becomes a caramel colour.
Pour sugar mixture over the ANZAC biscuits and leave to harden. Once hard break into shards and store in an airtight container until you are ready to use.
ANZAC BiscuitsANZAC biscuits are the only ingredient you may have trouble obtaining if you don’t live in Australia or New Zealand. You can make your own following my ANZAC biscuit recipe. Or substitute with your favourite sweet crunchy oat biscuit.