Toblerone-Topped Caramel Cheesecake

This past weekend, my good friend Karen and I baked a cheesecake!!!

We got the recipe from a magazine over the holidays, but you can find it here.
It is delicious!!!!
There is an oreo cookie crumb bottom which makes it perfect,
not to mention the toblerone crumble on top!


















Toblerone-Topped Caramel Cheesecake

Ingredients:
•1-1/4 cups OREO Baking Crumbs
•1/4 cup butter, melted
•3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
•3/4 cup packed brown sugar
•1 Tbsp. vanilla
•3 eggs
•1/3 cup caramel ice cream topping
•1 bar (100 g) TOBLERONE Swiss Milk Chocolate, coarsely chopped

Directions:

1. Heat oven to 350ºF.
2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3. 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.
4. 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.