Baked Caramel Swirl Cheesecake

• 1 cup sweet biscuit crumbs
• 1/4 cup ground roasted hazelnuts
• 1/2 teaspoon cinnamon
• 80 g butter, melted
• 500 g PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 300 ml sour cream
• 380 g can prepared caramel filling, stirred until smooth
• cream, to serve

1. COMBINE the biscuit crumbs, hazelnuts, cinnamon and butter.
2. Press into the base of a greased and lined 22cm springform pan.
3. Chill.
4. BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth.
5. Beat in the eggs and stir through the sour cream.
6. Halve the mixture.
7. FOLD half the caramel filling into one half of the PHILLY mixture then pour into prepared base.
8. Spoon over the remaining PHILLY mixture, drizzle with the remaining caramel and swirl through gently with a knife.
9. Bake in a moderately slow oven 160C for 4560 minutes or until just set.
10. Cool in the oven with door ajar.
11. Chill.
12. Cut the cheesecake into slices and place on serving plates with cream.
13. Serve immediately.
14. HANDY TIP: Substitute the biscuit crumbs with Anzac or similar biscuits from the supermarket.
15. Place a dish of water at the bottom of the oven, this will help to prevent the cheesecake from cracking.

sweet biscuit crumbs, ground roasted hazelnuts, cinnamon, butter, caster sugar, vanilla, eggs, sour cream, caramel filling, cream

Taken from www.kraftrecipes.com/recipes/baked-caramel-swirl-cheesecake-123925.aspx (may not work)