Serves 6-8 (depending on size of jars)

For the caramel popcorn:

100g Huletts treacle sugar

4 Tbs Huletts golden syrup

¼ cup water,

1 tsp bicarbonate of soda

3 cups popped popcorn

For the base:

200g coconut biscuits, crushed

125g butter, melted

For the cheesecake layer:

800g cream cheese, room temperature

200g sour cream, room temperature

100g Huletts castor sugar

4 eggs

Caramel popcorn powder

Grease and line a baking tray.

Place the sugar, syrup and water into a saucepan and stir together over low heat until sugar dissolves

Once dissolved, bring to a boil, then simmer until the mixture reaches 140°C

Remove from the heat, whisk in the bicarbonate of soda and allow the mixture to froth up.

Quickly add the popcorn and stir to coat the popcorn.

Transfer onto the prepared pan, then leave to set until hard.

Break into manageable pieces, then place half into a food processor and blend to a fine powder.

Mix together the crushed biscuits and melted butter then press into the bottom of heat proof glass jars.

Preheat oven to 120C.

In a bowl, mix together the cream cheese, sour cream, sugar, eggs and caramel popcorn powder until smooth then pour onto the crust in the jars.

Place the jars into a tray half filled with hot water (Bain Marie)

Bake for about 45 minutes or until the cheesecakes are almost set and the middle is still a little wobbly.

Remove from the Bain Marie, then cool completely at room temperature, before refrigerating until completely set.

Top with the remaining caramel popcorn before serving.