Categories: Cheesecake, Dessert

Ingredients

• 1 1/2 cups finely crushed cinnamon graham crackers (16 squares)
• 1/4 cup butter, melted
• 4 pkgs. (8 oz.) cream cheese, softened
• 1 1/4 cups brown sugar
• 1/4 cup whipping cream
• 2 teaspoons vanilla
• 1 cup caramel topping (from 12 oz. jar)
• 4 eggs
• 1 cup mini-chocolate chips
• 1 cup whipping cream
• 1/2 cup cashew halves

Directions

1. Preheat oven to 325ºF. Wrap outside of 9-inch spring form pan with foil. In small bowl, mix graham crackers and butter with fork until well blended. Press firmly against bottom and up sides of pan. Bake 8-10 minutes or until set. Reduce oven temperature to 300ºF.

2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in brown sugar, beating until light and fluffy. On low speed, beat in ¼ cup shipping cream, the vanilla and ¼ cup of the caramel topping. Add eggs, one at a time, beating well after each addition. Fold in chocolate chips. Pour over crust in pan.

3. 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 oven 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 or overnight.

4. In small bowl, beat 1 cup whipping cream with electric mixer until stiff peaks form. Remove side of pan. Top individual servings with whipped cream; drizzle with remaining caramel topping. Sprinkle with cashews.

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