Granola Base Cheesecake

For the base: 220g Digestive biscuits (substitute about a third of the biscuits for Granola Girls granola), 100g melted butter.  Crush the biscuits in a food processor, add the melted butter and mix until it clumps.  Pour into an 8 inch springform cake tin (make sure to line the tin with greaseproof paper first) and press down firmly.  Alternatively you can use a silicone tin which you don't have to line.  Put in the fridge while you make the filling.

For the filling: 700g full-fat cream cheese, 120g caster sugar, 3 eggs, about half a jar of salted caramel.  Mix together the cream cheese, salted caramel and sugar in a food processor or free standing electric mixer, then add the eggs one by one, scraping down the bowl after each addition.  Pour over the biscuit base.  Place the tin in a larger baking tray and fill with boiling water up to about half way up the cheesecake tin.  Bake in the oven (fan 160 C) for about an hour - the cheesecake should be starting to go golden on top and should be set but still have a little bit of a wobble in the middle.  Leave to cool completely in the tin at room temperature before placing in the fridge.