Gently melt the butter, sugar, vanilla and syrup in a pan. Once all the ingredients are melted thoroughly mix the heated mixture and oats together in a mixing bowl. Spread the oat mix into a cake tin to form the base. If you find the mixture too sticky to spread, just wet the back of your spoon with a splash of water and it will stop sticking.
Continue mixing the ingredients together on a low speed and add the eggs one at a time, once all the ingredients are combined, mix on a medium speed for 30 seconds.
Tip the cheesecake mix into the cake tin and bake for about two hours. You want to take it out when the edges are firm and slightly brown but the middle is still slightly soft. Once cooked leave the cake in the tin to cool for 15 minutes, this will make it much easier to remove the cake from the tin.
While you can eat the cake as soon as it cools, I would strongly recommend putting it in the fridge overnight once it is cool. A day in the fridge really brings out the flavour!