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TOBLERONE-Topped Caramel Cheesecake

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TOBLERONE-Topped Caramel Cheesecake




    Ingredients :

  • 1 ¼ cups OREO Baking Crumbs
  • ¼ cup butter
  • melted
  • 3 (250 g) packages PHILADELPHIA Brick Cream Cheese
  • softened
  • ¾ cup packed brown sugar
  • 1 tablespoon vanilla
  • 3 eggs
  • ⅓ cup caramel ice cream topping
  • 1 (100 gram) bar TOBLERONE Swiss Milk Chocolate
  • coarsely chopped
  • Methods :

  • Heat oven to 350 degrees F.
  • Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.
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