• Preheat the oven to 160°c(320°f) or 150°c (300°f) if fan assisted.

Cheesecake Base

• Place the oats and pecans into a food processor and blitz until fine.
• Pour into a mixing bowl and add sugar and melted butter. Mix together.
• Divide equally into the two greased and lined cake tins. Spread out evenly and firmly press it down.
• Place into the oven for 10-15 minutes while you prepare the batter.

Cheesecake Batter

• In a large mixing bowl, add the cream cheese and sugar. Beat well for 1-2 minutes until smooth and creamy.
• Add in the eggs one by one, mixing well between each addition.
• In a small bowl, add the cornflour and half of the cream. Mix together with a fork until the cornflour has completely dissolved. Pour into the large bowl along with the rest of the cream and vanilla. Whisk well for another 1-2 minutes until the batter has started to thicken slightly.
• Remove the bases from the oven and place on a flat baking tray. Pour the cheesecake batter evenly between the two. Jiggle the tray a little bit to level the cheesecakes.
• Return to the oven for 30-40 minutes until the cheesecake has risen and is an even golden brown colour on top.
• Once baked, allow to cool fully before removing from the tin.

Salted Caramel Sauce

• Begin by adding the sugar and water to a medium sized saucepan. Heat on high heat until the sugar starts to caramelise. Turn down to medium and cook till you achieve an amber colour.
• Add in the butter and whisk thoroughly. The sugar will start to spit and look clumpy when you add the butter, this is normal. Keep whisking and be careful not to burn yourself.
• Once the butter is fully incorporated, add the cream next and whisk.
• Cook for a further 2-3 minutes until all remaining sugar crystals dissolve.