Chocolate-Cardamom Cheesecake

• 18 Peek Freans Ginger Crisps, finely crushed (about 1-1/2 cups)
• 2 Tbsp. butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, melted
• 2 tsp. ground cardamom, divided
• 3 eggs
• 1/2 cup caramel sundae syrup
• 1/2 cup chopped pecans, toasted

1. Heat oven to 350 degrees F.
2. Mix ginger crisp crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar with mixer until well blended.
4. Add melted chocolate and 1-1/2 tsp.
5. cardamom; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 45 min.
9. or until centre is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Refrigerate cheesecake 4 hours.
12. Mix caramel syrup and remaining cardamom; spoon over cheesecake.
13. Top with nuts.

ginger, butter, cream cheese, sugar, chocolate, ground cardamom, eggs, caramel sundae syrup, pecans

Taken from www.kraftrecipes.com/recipes/chocolate-cardamom-cheesecake-132971.aspx (may not work)