White Chocolate and Salted Caramel Cheesecake

Double-line the base and sides of a 23cm removable-base cake tin with baking paper, making sure the paper comes at least 5cm above the top of the tin.

Whizz the biscuits, pretzels and melted butter together in a food processor until it forms the texture of damp sand, then tip into the tin. Squash the biscuit crumbs into the base and up the sides of the tin, using the base of a glass to press the sides firmly, and a tablespoon to compact the base. Pop the base in the fridge for half an hour. Heat the caramel condensed milk, salt, golden syrup and peanut butter together in 30-second bursts in the microwave until warm enough to whisk together. Pour over the chilled base and chill again for half an hour.

Preheat the oven to 160°C fan bake.

Melt the white chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Whisk until smooth. While the chocolate is melting, wipe out the food processor and put in the cream cheese (chopped into big chunks), sour cream, caster sugar, eggs and yolks and whizz until smooth. Mix the custard powder and vanilla to a smoothish paste and add to the cream cheese mixture and briefly whizz again to incorporate. Add the white chocolate and whizz briefly to combine. Pour the mixture into the chilled crumb base and cook for 60-65 minutes, turning the oven temperature down to 150°C for the last 5-10 minutes. The cheesecake is ready once it is fully set, but with just a bit of wobble still in the middle. Turn the oven off and open the oven door, then allow the cheesecake to cool in the oven for 10 minutes to help avoid surface cracking. Once cold, refrigerate until half an hour before serving. Serve either with a dollop of whipped cream or slathered in extra caramel sauce.