Caramel Cheesecake

Ingredients

Base:

• 1 pkt (250g) biscuits - e.g. Gingernut, Anzac, Buttersnap, etc.
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 380 g Nestle Top 'n' Fill caramel
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly until smooth. Add caramel and continue to mix.
3. Slowly add in the gelatine mixture and beat on a moderate speed until combined.
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.