|Ooey gooey, sweet, caramelly goodness......|
· 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
· 3/4 cup packed brown sugar
· 1 Tbsp. vanilla
· 3 eggs
· 1/3 cup caramel ice cream topping
· 1 bar (100 g) Toblerone Swiss Milk Chocolate, coarsely chopped
HEAT oven to 350ºF.
MIX crumbs and butter; press onto 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.
Tip: although this definitely is not low in the calorie department, you can lighten the fat content a little by using Low Fat Cream Cheese. I never use full fat cream cheese for anything and I find everything tastes just as good.