Step 1

Prepare a 24cm springform cake tin by greasing lightly with butter and lining the base and sides with baking paper. In a food processor, blitz biscuits into a fine crumb. Add butter and blitz until just combined. Pour into prepared tin and use a large spoon or small glass to press into a thin tart shell, lining the base and up the sides. Refrigerate for 30 minutes.

Step 2

Using an electric mixer, beat cream cheese with sugar and vanilla until smooth.

Step 3

Place 2 tbs boiling water in a small bowl and sprinkle over gelatine. Whisk with a fork until gelatine is completely dissolved. Add to cream cheese with whipped cream, and beat for a further minute to combine. Pour into biscuit base, smooth over the top, then return to fridge for at least an hour, or overnight, to set.

Step 4

Just prior to serving, release cheesecake from the springform tin and carefully transfer to a serving plate, removing baking paper lining. Place Top ’n’ Fill Caramel in a bowl and whisk well. Pour over cheesecake. Decorate with Caramello Koalas and chopped Caramello bars.