CARAMEL CASHEW CHEESECAKE
Steps:
- Heat oven to 325F. Wrap outside of 9" springform pan with foil. In samll bowl, mix graham cracker crumbs and butter with fork until well blended. Press firmly against bottom and sides of pan. Bake 8-10 minutes or until set. Reduce oven temperature to 300F. In large bowl, beat cream cheese until smooth. Gradually beat in brown sugar, beating until light and fluffy. On low speed, beat in 1/4 cup whipping cream, vanilla, and 1/4 cup of the caramel topping. Add eggs, one at a time, beating well after each addition. Fold in chocolate chips. Pour over crust. Bake 1 hour 25 minutes to 1 hour 35 minutes or until cheesecake is set 2 inches from edge and center is slightly jiggly. Turn oven off, open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen, cool 30 minutes at room temperature. Cover, refrigerate at least 6 hours. In small bowl, beat 1 cup whipping cream with electrix mixer until stiff peakds form. Remove side of pan. Top individual servings with whipped cream, drizzle with remaining caramel topping. Sprinkle with cashews.
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