Method

• 1.
  Grease base and side of a 20cm springform cake pan with melted butter, and line the base with baking paper.
• 2.
  Place Anzac biscuits, a good pinch of fine salt and extra melted butter in a food processor and whiz until finely chopped and well combined. Firmly press mixture evenly into base of prepared pan. Chill for 30 minutes or until set firm.
• 3.
  Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
• 4.
  For the honey-roasted macadamias, combine honey and macadamia oil in a small frypan over medium-low heat and cook, stirring, until mixture is well combined. Stir through macadamias until evenly coated in the mixture, then spread in a single layer on the prepared baking tray. Bake for 10 minutes, then turn over using a heatproof spatula and bake for a further 8-10 minutes until deep golden and the honey mixture is set like a firm caramel. Set aside to cool completely on tray. Transfer to an airtight container and store in a cool place until required.
• 5.
  Meanwhile, reduce oven temperature to 160°C/140°C fan-forced.
• 6.
  For the filling, place cream cheese, sugar and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes or until completely smooth. Reduce speed to medium and add eggs one at a time, beating well between each addition until well combined and smooth. Add vanilla, lemon zest and juice, and beat until well combined. Sift in the flour, then beat until combined and very smooth. Spoon mixture over chilled biscuit base and level top. Tap pan on work surface to release any trapped air bubbles.
• 7.
  Bake for 50 minutes or until the edge of cheesecake has just set and centre still has a good wobble. Turn oven off and leave cheesecake in oven, with the door ajar, for 2 hours (this prevents it from cracking). Transfer to the fridge to chill overnight.
• 8.
  Place cheesecake on a serving plate or cake stand. Top with honey-roasted macadamias and drizzle with salted caramel sauce to serve.