I did a google search and this recipe came up:


Pavlova Cheesecake
Serving Size : 8

Icy Bubbles Crust:
1/4 cup brown sugar -- firmly packed
2 tablespoons condensed milk, sweetened
1 tablespoon maple syrup
60 grams copha
2 cups rice bubbles

Pavlova Filling:
1/4 cup cocoa
1 tablespoon cornflour
250 grams cream cheese -- softened
3/4 cup caster sugar
2 eggs -- separated
1 x 250g carton cottage cheese
1 teaspoon vanilla essence

Decoration:
whipped cream
jelly crystals

Preheat oven to 180C. Icy Bubbles Crust: Heat brown sugar, condensed
milk and maple syrup over a low heat, add copha and allow to melt.
Pour into a bowl and quickly stir in the rice bubbles. press into the
base of a greased 20cm springform pan and refrigerate until firm.

Pavlova Filling: Sift the cocoa and cornflour together. Beat the cream
cheese with 1/2 cup of caster sugar, then beat in the egg yolks,
cottage cheese, vanilla essence and the cocoa mixture. Whisk the egg
whites stiffly, gradually beating in the remaining of the caster sugar
until a firm meringue is achieved. Carefully fold in the cocoa
mixture and pour over Icy Bubbles Crust. Bake for about 45 minutes,
then turn of the heat and leave for about 1/2 hour then remove from
oven and run a spatula around the sides. Refrigerate until well
chilled, then lift onto a serving platter and decorate with whipped
cream and jelly crystals.