caramel cashew cheesecake

Ingredients:

• 1 1/2 cups finely crushed cinnamon graham cracker crumbs
• 1/4 cup butter, melted
• 32 ounces cream cheese, softened
• 1 1/4 cups packed dark brown sugar
• 1 1/4 cups whipping cream, divided
• 2 teaspoons vanilla extract
• 1 cup caramel ice cream topping, divided
• 4 eggs
• 1 cup miniature milk chocolate chips
• 1/2 cup cashew pieces

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

In large bowl, beat cream cheese with mixer on medium 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 caramel topping.  Add eggs, one at a time, beating well after each addition.  Fold in chocolate chips.  Pour over crust in pan.

Bake 1 hour and 25 minutes or until set.  Turn oven off and 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 and refrigerate at least 6 hours or overnight.

In small bowl, beat 1 cup whipping cream with mixer until stiff peaks form.  Remove side of pan.  Top individual servings with whipped cream.  Drizzle with remaining caramel topping and sprinkle with cashews.