Butterscotch Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 cup crushed arnotts milk arrowroot cookie
• 1/4 cup crushed toasted walnuts
• 1/2 cup butter (melted)
• 750 g softened cream cheese
• 1 cup firmly packed brown sugar
• 3 eggs
• 1 cup whipped cream
• 1 teaspoon vanilla essence
• 1/3 cup brown sugar, lightly packed
• 1/3 cup cream
• 1 teaspoon butter
• 1 dash vanilla essence

Recipe

• 1 for the cheesecake crust, mix arnotts milk cookies, toasted walnuts and butter.
• 2 press into base of 9 inch springform pan.
• 3 put aside to set.
• 4 for the filling, beat cheese with an electric mixer until smooth and creamy, gradually adding in the sugar.
• 5 when well-combined, add in eggs one at a time, beating well after each egg.
• 6 add cream and vanilla and beat until smooth.
• 7 pour mixture into cookie base and bake at 200c for 10 minutes.
• 8 reduce temperature of oven to 180c and bake for another 60 minutes. (if top begins to burn, cover top loosely with foil).
• 9 to make the topping, melt sugar in cream and butter over the stove and stir until well-blended and smooth.
• 10 turn off the fire and add the vanilla essence.
• 11 spread generously over cooled cheesecake and refrigerate overnight.
• 12 decorate cheesecake as you desire with berries/ nuts/ chocolate swirls.