Baked Sticky Date Cheesecake with Butterscotch Sauce

1.Invert base of a 24cm round springform pan (base measures 22cm). Grease base and side. Line base with baking paper.

2.Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and three-quarters of the way upside of pan. Refrigerate.

3.To make filling, place dates and water in a small saucepan. Bring to boil. Remove. Cool.

4.Beat cream cheese, sugar and vanilla in a large bowl of an electric mixer until smooth. Beat in eggs, one at a time, until combined. Whisk in sour cream. Fold in date mixture. Pour into crumb crust.

5.Cook in a moderately slow oven (160°C) for about 55 minutes to 1 hour, or until just set. Turn off oven. Cool cheesecake in oven with door ajar. Refrigerate, covered, for 6 hours, or overnight until firm.

6.To make sauce, stir all ingredients in a medium saucepan over a low heat until sugar is dissolved and butter is melted. Bring to boil. Gently boil for about 10 minutes, or until slightly thickened. Remove from heat.

7.Serve cheesecake with warm sauce.