Caramel Crunch Cheesecake

Thanks Stef...
















YOU NEED:
150g Hob Nob biscuits, crushed in a processor
30g salted butter, melted

250g softened cream cheese
1/4 cup white sugar
1 tsp vanilla extract
250g sour cream
2 eggs
1 tsp lemon zest
1/4 cup plain flour
2 Cadbury Crunch bars (Honeycomb) chopped into 2-inch pieces

CARAMEL:
30g salted butter
1 tbsp condensed milk
1/4 cup dark brown sugar
2 tbsp golden/maple syrup/honey
1 tbsp hot water

Melted dark chocolate to decorate

HOW:
Mix the biscuit crumbs with the butter and press evenly into a 9-inch spring form tin. Wrap a double layer of aluminium foil around the tin,make sure it comes up to the halfway height of the tin. Place this in the freezer.

Preheat your oven to 150C and in the lower rack,place a tray with 1-inch worth of hot water poured in, Make sure the tin can sit in the tray later without any of the water spilling over. A good tip is to place the tray into the oven,then pour the hot water in.

To make the caramel...boil the caramel ingredients for 5 minutes until you get a thick,dark golden mixture. Let it cool.

Cream the sugar and the cheese in a mixer till smooth, beat in the vanilla,lemon zest and sour cream. Beat in the eggs one by one until smooth and then sift in the flour. Fold it in the chopped honeycomb bars.

Remove the tin from the freezer then pour half of the batter in. Using a skewer, marble half of the caramel in then top up with the rest of the batter. Marble the remaining caramel in.
Place this carefully into the tray and bake for 60 to 70 minutes.
Start testing at 60 minutes----an inserted skewer should come out with moist crumbs clinging onto it.
Cool completely in the oven,with the door ajar, then refrigerate in the tin overnight.
The next day, unmould and place on your serving plate.
Drizzle randomly with melted dark chocolate and serve with flourish!