Caramel Cheesecake - cooking recipe

Ingredients

Base
1 3/4 cups corn flakes (crushed)
125 g butter
Filling
750 g cream cheese
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup bottled caramel topping
1/4 teaspoon nutmeg

Preparation

Base.
Melt butter in pan, remove from heat.
Add cornflakes and mix well.
Press approx three-quarters of mixture on to base and up sides of greased 20cm(8in) springform pan.
Reserve remainder for topping.
Refrigerate while preparing filling.
Filling.
Beat cream cheese until softened.
Add sugar, mix well.
Add eggs one at a time, beating well after each addition.
Add vanilla, mix well.
Spoon into prepared crumb crust.
Pour caramel topping on top, cut lightly into cream cheese mixture with knife to give marbled effect.
Combine reserved cornflake mixture and nutmeg in bowl, mix well.
Sprinkle cornflake and nutmeg mixture over cheesecake.
Bake in moderate oven 45 minutes or until cooked.
Cool, wrap and seal, freeze.
To Serve.
Thaw 2 hours at room temperature or overnight in refrigerator.