• Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
• Beat the butter, brown sugar and sugar together until light and fluffy.
• Add the egg and vanilla extract and beat together.
• Beat in the flour and almond meal.
• Spread half of this in an even layer in the prepared pan.
• Place in the oven to bake for 10 minutes and place the other half into the fridge while you make the cheesecake layer.

Cheesecake;

• Beat the cream cheese until soft.
• Add in the icing sugar, egg and vanilla extract and beat until smooth.
• Swirl through the ¼ cup of boysenberry jam.
• Spread the other ⅓ cup of boysenberry jam over half cooked base.
• Pour over the cheesecake mixture and top with the rest of the shortcake.
• Bake for around 30 minutes. The tops and sides will be lightly golden.
• Allow to cool completely before slicing as the cheesecake will still need to set. I like to place it in the fridge for at least an hour before serving.
• Store in the fridge, in an airtight container for up to a week.