Chocolate-Cardamom Cheesecake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Mix ginger crisp crumbs and butter; press onto bottom of 9-inch springform pan.

3. 3

   Beat cream cheese and sugar with mixer until well blended.

4. 4

   Add melted chocolate and 1-1/2 tsp.

5. 5

   cardamom; mix well.

6. 6

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

7. 7

   Pour over crust.

8. 8

   Bake 45 min.

9. 9

   or until centre is almost set.

10. 10

    Run knife around rim of pan to loosen cake; cool before removing rim.

11. 11

    Refrigerate cheesecake 4 hours.

12. 12

    Mix caramel syrup and remaining cardamom; spoon over cheesecake.

13. 13

    Top with nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.