toblerone-topped caramel cheesecake

Ingredients

• Servings: 12
• 1 1/4 cups oreo baking crumbs
• 1/4 cup butter, melted
• 3 (250 g) packages philadelphia brick cream cheese, softened
• 3/4 cup packed brown sugar
• 1 tablespoon vanilla
• 3 eggs
• 1/3 cup caramel ice cream topping
• 1 (100 gram) bar toblerone swiss milk chocolate, coarsely chopped

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 30 mins


• heat oven to 350 degrees f.
• mix crumbs and butter; press bottom of 9-inch springform pan.
• beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over crust.
• bake 40 to 45 min. or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate 4 hours. spread caramel topping over cheesecake just before serving. garnish with chopped chocolate.