Butterscotch Cheesecake

• 1 cup sweet biscuit crumbs
• 1/4 cup mixed nuts ( hazelnuts, almonds), finely chopped
• 70g butter, melted
• 750g block PHILADELPHIA Cream Cheese, softened
• 1 cup brown sugar
• 2 eggs
• 1 tablespoon brandy (optional)
• 1 teaspoon vanilla essence
• 1/2 cup sugar
• 2 tablespoons water
• 1 cup mixed nuts ( hazelnuts, blanched almonds), extra

1. Combine biscuit crumbs, nuts and butter in a bowl.
2. Press into base of a lined and greased 20cm spring form pan; chill.
3. Beat Philly* and sugar using an electric mixer until smooth.
4. Add eggs, brandy and vanilla essence and beat well.
5. Pour mixture into prepared base and bake at 160C for 50 minutes.
6. Allow to cool in oven with door ajar.
7. Chill for 2 hours.
8. Stir sugar and water over gentle heat without boiling until sugar is dissolved.
9. Boil without stirring for 6 - 8 minutes or until toffee is golden.
10. Place nuts on a baking paper lined tray.
11. Pour toffee over, allow to set.
12. Break into pieces and sprinkle over cake on serving.

sweet biscuit crumbs, mixed nuts, butter, cream cheese, brown sugar, eggs, brandy, vanilla essence, sugar, water, mixed nuts

Taken from www.kraftrecipes.com/recipes/butterscotch-cheesecake-102849.aspx (may not work)