I went to this great resteraunt and had a peice of their Caramel Cheesecake.It was love at first bit. A week later this is what I came up with.
Thanks to my grandmother for teaching me how to add to or change recipes to my liking.
1Heat oven to 325*F. In mixing bowl mix crust ingredients together.Press into the bottom and 1in. up the sides of a 9in. springform pan. Wrap pan with heavey duty foil.Freeze for 30 minutes.
2In a large bowl beat cream cheese, add brown sugar and vanilla at med. speed until blended.Beat in nestles caramel, sour cream and heavy cream.Add eggs one at a time until blended.
3Slowly beat in flour.
4Place springform pan in a lg. baking pan. I use a 9x13 pan.Pour filling into springform pan over crust. Batter will come to a 1/4 inch of top of pan. Fill pan 1/2 way up the side of the springform pan. Bake for 1hour 30 minutes or until edges are puffed and top is dry to touch. The center should move but not ripple.Remove springform pan from 9x13. After it cools refridgerate over night.
5Heat butter over med. heat in pan until melted. Stir in brown sugar. Heat to boiling. stiring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk and heat to boiling; remove from heat. Cool to luck warm.
6Gradually stir in powdered sugar. Place sauce pan of frosting in a bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk , one teaspoon at a time.
7Remove cheesecake from pan and ice.Keep in fridge.