Caramel Cheesecake

Biss made this amazing looking and even more amazing tasting caramel cheesecake from delicious magazine, i belive it is a recipe the most talented Valli Little

Baked dulce de leche cheesecake with toffee shards
recipe from taste.com.au and delicious mag;

Ingredients (serves 8)
300g digestive biscuits
90g unsalted butter, melted
750g cream cheese, chopped
2 tbs cornflour
3 eggs
340g caster sugar
2 tsp vanilla extract
2 x 450g jars dulce de leche (see note)
600ml sour cream

Method
Preheat oven to 200°C and grease a 23cm spring form pan.

Finely crush biscuits in a processor, then pour in melted butter and pulse to combine. Press mixture into the base of the pan. Bake for 8 minutes, then remove pan from the oven and reduce temperature to 160°C.

Meanwhile, place cream cheese in cleaned processor with cornflour, eggs, 100g sugar and 1 tsp vanilla. Process until smooth, then add one jar of dulce de leche and process until smooth and combined. Pour mixture over biscuit base, then bake for 45 minutes until set.

Meanwhile, place sour cream in a bowl with another 20g sugar and 1 tsp vanilla. Beat with a wooden spoon to combine. Remove cheesecake from oven and top with sour cream, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door ajar until completely cooled, then chill overnight.

To make toffee shards, line a baking tray with a sheet of foil. Stir remaining 1 cup (220g) sugar and 1/4 cup (60ml) water in a pan over low heat to dissolve sugar. Increase heat to high and cook until a light golden caramel. Quickly pour onto the tray, swirling to spread toffee. Set aside to cool, then break into shards.

Add 2-3 tbs boiling water to the remaining dulce de leche until you have a smooth sauce consistency.

When ready to serve, remove cake from pan and place on a platter. Decorate with toffee, then drizzle with the sauce.

Notes

Begin this recipe a day ahead.
To make your own dulce de leche see herehttp://theblissbar.blogspot.com/2011/11/dulce-de-leche.html