This dessert is meant to impress the butter tart fans in your crowd. A full butter tart square recipe forms the base, and a maple and brown sugar cheesecake layer takes it over the top!
Make ahead: You can store the baked but undecorated cheesecake in its pan, well wrapped, in the fridge for up to four days. It can be frozen, undecorated and well wrapped, for up to three months. Thaw the cake in the fridge overnight before decorating and serving.
Note: To prevent the top fluid layer from seeping around the edges and underneath the base of your tart, press the crumbly base gently up into the edges of the pan, so there is a little lip before pouring. Resist packing the base in too firmly, otherwise it can shrink away from the edges after baking, creating a gap for the filling to leak underneath. This tip can also be applied to any square with a fluid filling, such as a lemon square.