Butterscotch Cheesecake

• 1 cup crushed arnotts milk arrowroot cookie
• 14 cup crushed toasted walnuts
• 12 cup butter (melted)
• 750 g softened cream cheese
• 1 cup firmly packed brown sugar
• 3 eggs
• 1 cup whipped cream
• 1 teaspoon vanilla essence
• 13 cup brown sugar, lightly packed
• 13 cup cream
• 1 teaspoon butter
• 1 dash vanilla essence

1. For the cheesecake crust, mix Arnotts milk cookies, toasted walnuts and butter.
2. Press into base of 9 inch springform pan.
3. Put aside to set.
4. For the filling, beat cheese with an electric mixer until smooth and creamy, gradually adding in the sugar.
5. When well-combined, add in eggs one at a time, beating well after each egg.
6. Add cream and vanilla and beat until smooth.
7. Pour mixture into cookie base and bake at 200C for 10 minutes.
8. Reduce temperature of oven to 180C and bake for another 60 minutes.
9. (If top begins to burn, cover top loosely with foil).
10. To make the topping, melt sugar in cream and butter over the stove and stir until well-blended and smooth.
11. Turn off the fire and add the vanilla essence.
12. Spread generously over cooled cheesecake and refrigerate overnight.
13. Decorate cheesecake as you desire with berries/ nuts/ chocolate swirls.

milk arrowroot, walnuts, butter, cream cheese, brown sugar, eggs, whipped cream, vanilla essence, brown sugar, cream, butter, vanilla essence

Taken from www.food.com/recipe/butterscotch-cheesecake-192091 (may not work)