Temperature: 325 ° F

Ingredients

Instructions

Directions
To prepare crumb crust; firmly press the misture over the bottom and 1 inch up the sides on the pan. Use your fingers or the smooth
bottom of a glass. Refrigerate the crust while preparing the filling.
To prepare the filling; In a large bowl, beat the cream cheese on low speed for about a minute, just until it is smooth and free of lumps.
Add in the sugar and beat until creamy. (About 1-2 minutes) Periodically scrape down the sides of the bowl. Add all the eggs, beat briefly
until blended. Add all the rest of the ingredients EXCEPT for the caramel. Mix until just nicely combined. DO NOT OVERMIX. You will mix in too much air and that will make it puff up while baking then fall while it cools. Pour the filling into the crust lined pan and don't
worry if it fills the pan above the line of your crust. Smooth the top with a spatula. Take the caramel and drizzle it in a lattice pattern over the top. Take a long, thin object, (i.e. skewer, thin knife, etc.), and gently draw it through the caramel following the up and across direction
of the lattice work pattern of the caramel. You should end up with a lovely, even pattern.
Bake in a preheated 325 degree oven for 50 minutes. The cheesecake should still jiggle in the middle. Do not be concerned as it will firm up a
good deal when it chills. DO NOT OVERCOOK! Do not do a toothpick test in the middle. It will make a crack.
Let the cheesecake cool on a rack in the pan for at least thirty minutes. Chill it in the refrigerator for at least six hours, preferably overnight, loosely covered. Demold before serving. Dip your knife into hot water and wipe it dry after each cut. Make
sure it is non-serrated. If you are going to garnish, I would suggest lightly sweetened, heavy whipping cream and warm caramel drizzled on the
plate, perhaps with a small shot of amaretto next to it! Bon Apetit!