white chocolate caramel cheesecake

How To Make white chocolate caramel cheesecake

• 1

  Preheat oven to 350* Crush or finely crumbled the Vanilla Wafers or Graham Crackers . Pour in melted butter and combine until no more dry crumbs are left. Press into pie pan. Place in oven and bake crust for 15 minutes.
• 2

  While this is cooking, melt 4 oz of the white chocolate in a double boiler on stove top.
• 3

  Remove crust from oven and while still warm, pour the white chocolate in the bottom of the pie pan covering the full bottom. Refrigerate to cool and harden.
• 4

  For the cheesecake, melt remaining white chocolate set aside to cool slightly. Cream together cream cheese and sugar. Add eggs two at a time, mixing smooth after each addition. Add the sour cream and the cooled chocolate; mix well. Reduce oven temp to 300*
• 5

  Drizzle caramel on the top of the crust. I cover the full crust with a light layer of caramel before adding the cheesecake mixture.
• 6

  Pour cheesecake mix into prepared, cooled pan. Fill within a 1/4 to 1/2 inch from top.
• 7

  Bake for 90 Minutes. Remove from oven and place on cooling rack.
• 8

  Once cool, drizzle the top with more caramel, I make kind of a criss cross pattern on mine.
• 9

  Place in fridge and cool for one hour and then dig in!!!! Top with whipped topping if desired.
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