Ingredients

• 3 x 200g soft cheese
• 150g dark muscovado sugar
• 4 tsp vanilla essence
• 2 eggs, beaten
• 2 tbsp plain flour, sifted
• 75g pecan nuts, finely chopped
• 75g butter
• 125g digestive biscuits, crushed
• 50g light muscovado sugar
• 25g icing sugar, sifted
• 40g butter, roughly diced
• 25g pecan nuts, chopped

Method

1. Grease and base line a 1.75 litre/3 pint soufflé dish. Beat cheese, sugar and vanilla until smooth, then beat in the eggs, flour and nuts and spoon into the dish.
2. Melt butter on HIGH for 1-2 minutes. Stir in the biscuits, sprinkle over cheese and press down. Cook COMBINATION GRILL 3 + MED for 10 minutes; chill for 4-5 hours or overnight until set.
3. Run a knife around the sides of the dish and dip base in hot water for a few seconds. Turn out and peel off lining paper.
4. Make the topping: place the sugars and butter in a bowl and cook on HIGH for 30 seconds until the butter begins to melt. Stir well, cook for 15 seconds, then stir until smooth and beat in two tablespoons of water and the nuts. Cool, spread over the cheesecake and leave until set.

Notes