Caramel Cashew Cheesecake
1 1/2 cups finely crushed cinnamon graham cracker crumbs (16 squares)
1/4 cup butter, melted
4 pkg (8oz each) cream cheese, softened
1 1/4 cups packed brown sugar
1/4 cup whipped cream
2 tsp vanilla
1 cup caramel topping
1 cup miniature chocolate chips
1 cup whipping cream
1/2 cup cashew halves
Heat oven to 325.
Wrap outside of 9" springform pan with foil.
In small bowl, mix graham cracker crumbs and butter with form unti well blended.
Press firmly against bottom and up sides of pan.
Bake 8 - 10 minutes or until set.
Reduce oven temperature to 300.
In large bowl, beat cream cheese until smooth. Gradually beat in brown sugar, beating until light and fluffy.
On low speed, beat in 1/4 cup whipping cream, the vanilla and 1/4 cup of the caramel topping.
Add eggs, one at a time, beating well after each addition.
Fold in chocolate chips.
Pour over crust in pan.
Bake 1 hour 25 minutes to 1 hour 35 minutes or until cheesecake is set 2 inches from edge and center is slightly jiggly.
Turn oven off, open oven door at least 4".
Let cheesecake remian in oven 30 minutes.
Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature.
Cover; refrigerate at least 6 hours or overnight.
In a small bowl, beat 1 cup whipping cream with mixer until soft peaks form.
Remove side of pan.
Top individual servings with whipped cream; drizzle with remaining caramel topping.
Sprinkle with cashews.