Caramilk Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1/2 cup butter, melted
• 3 cups cookie crumbs, chocolate
• 4 (250 g) packages cream cheese, softened
• 1/3 cup caramilk cream liqueur, plus
• 1/4 cup caramilk cream liqueur or 1/4 cup a similar caramel flavoured liqueur
• 1 cup brown sugar
• 3/4 cup sour cream
• 3 eggs, large
• 1 cup dulce de leche
• 1 cadbury caramilk bar, broken into pieces
• 1 cup whipping cream (optional)

Recipe

• 1 .preheat oven to 350 degrees.
• 2 place one rack in middle of oven an one rack in bottom 1/3 portion of oven.
• 3 combine crumbs and melted butter.( not sure i’ll be using the full ½ cup butter, i’ll start with ¼ if it hold together that will be great ill change it.).
• 4 press mixture into 10 inch spring form and bake for 10 minutes.
• 5 let cool completely.
• 6 for the filling beat the cheese until smooth and add 1/3 cup liqueur, blend completely and then add the other ¼ cup.
• 7 mix in the brown sugar(i’m not going to be using that amount either, i’ll start tasting the batter after 1/3 cup because there seems to be a lot of sugar in the ingredients this recipe).
• 8 add and mix well the sour cream.
• 9 beat in eggs mixing after each egg.
• 10 pour into crust and smooth out the top. i also pick up the spring form a few inches off the counter and drop the pan down a few times to get a more even distribution.
• 11 place the cake in the middle rack of the over.
• 12 fill a baking pan with some water( i usually fill the water level half way up and place it on the second rack in bottom 1/3 portion of oven under the cake. this will help to prevent cracking.).
• 13 bake for 1 hour.
• 14 turn off the oven leaving the cheese cake in the oven for another 30 minutes with the door slightly open.
• 15 remove cake from oven and place on a wire rack and cool to room temperature.
• 16 then place in fridge for 8 hours.
• 17 spread the dulce de leche on the top and sides.
• 18 place pieces of chocolate bar around edge of cake.
• 19 let stand 30 minutes.
• 20 whip the cream and pipe onto top.