Carmel Cheesecake Cups

• 200 g vanilla wafers
• 70 g melted butter
• 40 g blanched almonds
• 800 g Philadelphia Cream Cheese
• 100 g sugar
• 1 tablespoon vanilla
• 4 eggs
• 80 g powdered sugar
• 100 ml heavy cream
• 40 g salted butter
• 3 pinches salt

1. Blend chopped almonds and cookis into fine crumbs using processor, add melted butter, mix.
2. place cupcake papers in pan, press cookie mixture in bottom of each paper.
3. place in freezer till ready to fill.
4. heat oven to 160c.
5. mix cream cheese, softened, sugar and vanilla till well blended together by hand.
6. add eggs 1 at a time till well mixed, stir iin cream.
7. pour fill each paper 2/3 full.
8. bake 1 hour, cool in over, refrigerate 48 hours.
9. melt sugar in a pain on low without stirring till light amber color while heating cream till just simmering.
10. once sugar is liquid, slowly wisk in cream off the heat, then add melted butter, then add salt and stir.
11. place in jar store at room temperature.
12. place carmel on each at serving time.

vanilla wafers, butter, blanched almonds, philadelphia cream cheese, sugar, vanilla, eggs, powdered sugar, heavy cream, butter, salt

Taken from www.food.com/recipe/carmel-cheesecake-cups-519671 (may not work)