Instructions: Grease and baseline a 230mm spring release cake tin with non stick baking parchment.

Place biscuits in a food processor and process until mixture resembles fine crumbs.

In an ovenproof bowl melt 30g of the butter in the simmering ovenand stir into 125g of the biscuits.

Press on to the base of the spring release cake tin.

Refrigerate for 30 minutes.

Place the cheese and 225g light soft brown sugar in a food processor and process until evenly combined.

Add the eggs 50ml double cream and the vanilla essence.

Blend for about 1 minute or until mixture is well mixed.

Pour the filling over the chilled biscuit base.

Cook on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the top runners for 45 minutes until just set.

Cook in the middle of the baking ovenfor about 45 minutes then transfer to the floor of the simmering ovenfor 15 to 20 minutes until just set.

Cool then refrigerate for at least 6 hours.

Melt 50g of the remaining butter in a non stick frying pan add the pecan nuts and fry on the simmering plate for about 2 minutes.

Add the remaining biscuit crumbs and the remaining 50g light soft brown sugar then fry for about 3 minutes or until the biscuit crumbs are beginning to turn golden.

Add 75ml of the double cream and stimng constantly cook for about 2 minutes or until the mixture thickens. Remove from the heat spoon on to a foillined baking sheet and cool.

Break into pieces then pile on top of the cheesecake.

Dust with icing sugar.

For the maple sauce melt the butter with the caster sugar maple syrup and the double cream.

Bring to the boil on the simmering plate and cook until lightly golden.

Serve the sauce warm with the cheesecake.

Dont worry if the mixture looks a little buttery early on it will be absorbed by the biscuitcrumb base as it cooks. During cooking the top of the cheese cake puffs up and may crack slightly but when shaken gently it shouldnt wobble. Dont worry about any crocks as theyll be covered by the streusel topping Cheesecakes are one of the alltime great american desserts. This version is partnered by another delicious american invention maple sauce.

Serves 8

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