Banana colada cheesecake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Combine the oats, desiccated coconut, flour and sugar in a large mixing bowl. Melt the butter with the golden syrup in a medium saucepan over a low heat, stirring once or twice to combine.
2. Pour the butter/syrup mix into the oats/flour, add the bicarb and stir well. Spoon into the tin and smooth to the edges to level. Bake for 20-25 minutes until the base is golden brown and feels firm to the touch. Leave on a wire rack to cool.
3. For the filling, whizz the bananas, cream cheese, coconut cream and sugar in a food processor until smooth. Scrape into a mixing bowl. (Or mash the bananas well, then stir in the other ingredients.)
4. Soak the gelatine in a bowl of cold water for 5 minutes. In a small pan, heat the rum gently for 1-2 minutes until starting to steam, then remove from the heat. Squeeze out the water from each gelatine leaf, then whisk into the rum to dissolve.
5. Stir the rum/gelatine into the cream cheese mixture, then spoon on top of the cooled biscuit base and chill, lightly covered with cling film, for 6 hours or until set firm (overnight would be ideal).
6. To make the topping, put the tinned caramel and rum into a small pan over
   a medium heat and bring to the boil. Turn down the heat and simmer for 20 minutes until thickened, then leave to cool.
7. To serve, cut the cheesecake into portions, drizzle over the caramel rum sauce and scatter over the coconut flakes.