• Preheat oven to 150˚C (130˚C fan-forced).
• Grease and line a 20cm round springform pan.

To make the BASE

• Combine rolled oats, flour and coconut in a bowl.
• Place the butter, golden syrup and brown sugar in a saucepan and heat over medium heat.
• Cook, stirring for 5 mins or until butter is melted and the mixture is smooth.
• Turn off heat and allow to stand for 2 minutes.
• Add the butter mixture to the rolled oat mixture and stir to combine well.
• Let the mixture stand for 5 minutes, then press it over the base and up the sides of the prepared pan.

To Make the CHEESECAKE

• Beat the cream cheese, sugar and vanilla with an electric mixer until light and fluffy.
• Add the eggs, one at a time, beating until just combined.
• Pour over base and level the top.
• Place pan on a baking tray and bake for approx. 50 minutes or until filling is just set. The cheesecake will wobble slightly in the centre. Turn off oven.
• Cool the cheesecake in the oven for an hour, with the door slightly ajar. Then cool to room temperature before putting in the fridge for a few hours.

To make the SAUCE

• While the cheesecake is cooling, place the butter, brown sugar and golden syrup in a small saucepan.
• Cook, over medium heat, for 5 minutes or until smooth.
• Stir in the cream.
• Bring to the boil and then simmer for 2 minutes.
• Remove from heat and cool to room temperature.
• When the cheesecake has set and cooled, drizzle the golden syrup sauce over and serve immediately.