Caramel Cashew Cheesecake - cooking recipe

Ingredients

1 1/2 cups finely crushed cinnamon graham cracker crumbs, about 16 squares
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1/4 cup whipping cream
2 teaspoons vanilla
1 cup caramel ice cream topping
4 eggs
1 cup mini chocolate chip
1 cup whipping cream
1/2 cup cashew halves

Preparation

Heat oven to 325.
Use 9 inch springform pan.
In small bowl, mix graham cracker crumbs and butter with fork until well blended.
Press firmly against bottom and up sides of pan.
Bake 8-10 minutes or until set.
Remove crust from oven and reduce oven temp to 300.
In a 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, 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 85- 95 minutes or until cheesecake is set 2 inches from center and center is slightly jiggly.
Turn oven off, open oven door at least 4 inches.
Let cheesecake remain 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.
TO FINISH:
In small bowl, beat 1 cup of whipping cream until stiff peaks form.
Remove sides of pan.
Top individual servings with whipped cream.
Drizzle with remaining caramel topping and sprinkle with cashews.