For the biscuit base:

(If wanted you can buy biscuits and crush them instead of making them)
100g Plain Flour
1 Teaspoon Cinnamon
1 Teaspoon Vanilla Extract
80g Zusto
60g Softened butter (or margarine)
2 Tablespoons water
(Plus 100g melted butter to make the biscuit base later)

For the brownie mix:

100g Melted butter
200g Zusto
2 Large eggs
50g Plain Flour
40g Cocoa powder

For the cheesecake mix:

400g Full fat cream cheese
100g Zusto
1 Tablespoon plain flour
1 Teaspoon vanilla extract/vanilla bean paste
2 Eggs
100ml Buttermilk

For the caramel sauce:

100g Zusto
4 Tablespoons of water
40g Butter
60 ml Double cream
1/2 teaspoon salt


How to make the biscuits for the base (if not buying):

1. Pre-heat the oven to 170 C fan
2. Beat the Zusto and butter/margarine together
3. Add the cinnamon, vanilla and flour and beat until combined
4. Split the dough into 12 balls, roll until spherical, then flatten
5. Placed on a lined baking sheet (well spaced)
6. Bake for 12-15 minutes (they will be soft still)
7. Cool on a wire rack
8. To make the base – crush the biscuits in a food processor, or in a bag with rolling pin, then mix with 100g melted butter
9. Press firmly into the bottom of a 9 inch loose bottomed or spring form tin (lined with a baking parchment circle), the chill for least an hour.

Make the Brownie mix:

1. Combine the flour, Zusto and cocoa in a bowl
2. Add the melted butter and eggs and beat well
3. Pour on top of the (now chilled) biscuit base

Make the Cheesecake mix:

1. Pre heat the oven to 120 degrees C fan
2. Whisk the cream cheese and butter milk together
3.Add the eggs, flour, vanilla and Zusto and whisk until very smooth
4. Pour on top of the brownie mix and bake for at least one hour – there should be a very slight wobble to the cheesecake, if not sure, give it another ten minutes.
5. Leave to cool in the oven
6. Remove from tin cooled

Make the Caramel sauce:

1. Add the Zusto and 2 tablespoons of water to a saucepan
2. Heat until the mix is bubbling and a rich caramel colour (110 degrees C)
3. Quickly remove from heat and add the butter (it will sizzle – be careful), stir until combined
4. Stir in the cream and salt and leave to cool
5. Pour over the cheesecake once cooled to room temperature