-
1
Heat oven to 325 degrees.
-
2
In mixing bowl mix crust ingredients together.
-
3
Press into the bottom and 1 inch up the sides of a 9 inch spring form pan.
-
4
Wrap pan with heavy duty foil.
-
5
Freeze for 30 minutes.
-
6
In a large bowl beat cream cheese, add brown sugar and vanilla at medium speed until blended.
-
7
Beat in caramel, sour cream and heavy cream.
-
8
Add eggs one at a time until blended.
-
9
Slowly beat in flour.
-
10
Do not beat eggs, it will make cheesecake crack.
-
11
Place spring form pan in a large baking pan.
-
12
Pour filling into spring form pan over crust.
-
13
Batter will come to a 1/4 inch of top of pan.
-
14
Fill pan 1/2 way up the side of the spring form pan.
-
15
Bake for 45 minutes or until edges are puffed and top is dry to touch.
-
16
The center should move but not ripple.
-
17
Turn off the oven and let cool in the oven for 4 hours DO NOT OPEN OVEN.
-
18
After it cools refrigerate over night.
-
19
Heat butter over med.
-
20
heat in pan until melted.
-
21
Stir in brown sugar.
-
22
Heat to boiling.
-
23
stirring constantly.
-
24
Reduce heat to low.
-
25
Boil and stir 2 minutes.
-
26
Stir in milk and heat to boiling; remove from heat.
-
27
Cool to luke warm.
-
28
Gradually stir in powdered sugar.
-
29
Place sauce pan of frosting in a bowl of cold water.
-
30
Beat until smooth and of spreading consistency.
-
31
If frosting becomes too stiff, stir in additional milk, one teaspoon at a time.
-
32
Remove cheesecake from pan and ice.
-
33
Keep in fridge.
