Preheat oven 180C/160C (fan-forced). Invert the base of a 22.5cm round springform tin with baking paper, ensuring a 3cm overhang. Also, line a second baking tray with baking paper.

Combine oats, flour, brown sugar and coconut in a large bowl and mix well. Place margarine and golden syrup in a large, microwave safe jug and microwave for 1 minute on high until hot. Stir then add bi-carb and mix well. Pour immediately into dry ingredients and mix well.

Remove ½ cup of the Anzac base mixture and crumble into small pieces onto prepared baking tray.

Press remaining mixture evenly into the base of springform tin with the back of a metal spoon.

Transfer both tin and baking tray to oven. Bake for about 10-12 minutes until crumble on tray is golden. Remove tray with crumble. Continue to bake base for a further 20-12 minutes until golden. Set both aside on a wire rack to cool completely.

Beat the cream cheese, vanilla and sugar in a large bowl with an electric mixer until smooth.

With motor running, add copha, gelatine mixture and sour cream. Beat until smooth.

Fold through whipped cream. Spoon over base. Smooth top. Refrigerate for 6 hours or overnight, or until set.

Melt Fairy in a large, non-stick frying pan over a medium heat. Add apples. Cook, turning until coated in butter. Add golden syrup and cook, turning occasionally for 10 minutes until beginning to turn golden and become tender. Cool to room temperature.

Decorate cheesecake with cooled apples and crumbled Anzac biscuit on top. Drizzle with extra golden syrup. Serve.