Preheat your oven to 150 degrees and line a 20 cm x 20cm cake tin with baking paper.
Place a layer of the lattice biscuits sugar side down along the bottom of the lined tin.
Place the softened cream cheese, brown sugar, vanilla extract and golden syrup into the bowl of an electric mixer and beat for 6 - 8 minutes or until the mixture is smooth and the sugar has dissolved.
With the mixer still going, add the eggs one at a time and continue to mix until combined.
Pour the caramel cheesecake mixture over the top of the lattice biscuits already in the prepared tin and lightly smooth the surface.
Cover the surface of the cheesecake with Lattice biscuits, placing them sugar side up and place the tin into the oven for 45 minutes or until it has little give when tested.
Allow the cheesecake to cool on your bench for 10 minutes before transferring it to the fridge to cool completely - give it at least 2 hours.
Once chilled, remove from fridge and tin and cut into pieces to enjoy.