Butterscotch Cheesecake

Ingredients

• 1 cup brown sugar
• 1 cup mixed nuts (hazelnuts, blanched almonds), extra
• 1 cup sweet biscuit crumbs
• 1 tablespoon brandy (optional)
• 1 teaspoon vanilla essence
• 1/2 cup sugar
• 1/4 cup mixed nuts (hazelnuts, almonds), finely chopped
• 2 eggs
• 2 tablespoons water
• 70g butter, melted
• 750g block PHILADELPHIA Cream Cheese, softened

Method

• Combine biscuit crumbs, nuts and butter in a bowl. Press into base of a lined and greased 20cm spring form pan; chill.
• Beat PHILLY and sugar using an electric mixer until smooth. Add eggs, brandy and vanilla essence and beat well. Pour mixture into prepared base and bake at 160°C for 50 minutes. Allow to cool in oven with door ajar. Chill for 2 hours.
• Stir sugar and water over gentle heat without boiling until sugar is dissolved. Boil without stirring for 6 - 8 minutes or until toffee is golden. Place nuts on a baking paper lined tray. Pour toffee over, allow to set. Break into pieces and sprinkle over cake on serving.