I make a Baked Caramel Cheesecake...yum...I found the caramel sunk to the bottom a little but it didn't affect the cake in any way. It's best to make it the day before.

Ingredients

Melted butter, to grease
1 x 250g pkt biscuits like gingernut or marie
125g butter, melted
750g cream cheese, at room temperature (makes it easier to beat)
300ml ctn sour cream
100g (1/2 cup) caster sugar
3 eggs
1 x 380g Nestle Caramel Top 'n' Fill

Method

Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the prepared pan and press firmly over the base and side. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Preheat oven to 160?C. Place the cream cheese, sour cream and sugar in a bowl and beat until smooth. Add the eggs and beat until well combined.

Pour half of the cream cheese mixture into the biscuit base. Top with caramel. Pour over remaining cream cheese mixture. Bake for 1 hour and 10 minutes or until set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled (it stops it from cracking). Place in the fridge for 4 hours or overnight to chill.