Poetry Salted Caramel Cheesecake
1 1/2 cups plain biscuit crumbs
1/3 cup butter, melted
1/4 cup brown sugar
4 (250g) packages cream cheese, room temperature
1 1/4 cups sugar
1/2 cup heavy cream
1/4 cup Poetry salted caramel sauce
2 tsp vanilla extract
Sour Cream Topping
3/4 cup sour cream
1/4 cup sugar
2 tbsp Poetry salted caramel sauce
1/2 tsp vanilla extract
For the cheesecake crust, preheat oven to 180ºC In a medium bowl, combine biscuit crumbs, melted butter and brown sugar. Press the mixture evenly and firmly over the bottom of a 9-inch springform pan. Bake crust for 8-10 minutes. Remove from oven and sprinkle with 1/4 cup Poetry toffee bits. Set aside.
For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes. Add eggs one at a time. Add cream, caramel and vanilla extract until combined. Pour filling into prepared crust. Bake 55-60 minutes. Remove from oven and cool 10 minutes before placing topping over cheesecake.
For the sour cream topping, in a medium bowl, whisk together sour cream, sugar, caramel and vanilla extract until well combined. Spread over cheesecake and bake for 5 minutes in 180 degree C oven. Cool 1 hour at room temperature and refrigerate at least 4 hours before serving. Just before serving, sprinkle POETRY BUTTERCRUNCH toffee bits over top and drizzle POETRY salted caramel sauce to garnish.