AMARULA CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees. Lightly spray a 10-inch springform pan with cooking spray and set aside.
• 2. In a mixing bowl, stir in the melted butter with the graham cracker crumbs and 2 Tbl sugar just until they become moist. Put enough crumbs in the pan to fill the bottom. Press firmly( do this with a measuring cup) and put in the oven for 10 minutes. Take out and allow to cool
• 3. In a stand mixer with a paddle attachment, beat the cream cheese and sugar until smooth; add the mascarpone. Add the eggs one at a time. Add the vanilla and Amarula Cream liqueur.
• 4. Pour the cheesecake mixture into the prepared cake pan and, drop heaping tablespoons of Caramel Topping onto batter. Using a toothpick, take the caramel and swirl around cheesecake batter. (Do not try to even the batter by dropping pan on counter!).
• 5. Place an 8" cake pan filled with hot water in the bottom of the oven.(this will create a steam bath for the cheesecake without putting it into a waterbath. Place cheesecake on center rack of oven, Bake at 350 degrees for 1 hour and 30 minutes, or until the middle is set. (Cheesecake should be golden on top, spring to the touch -- but still a little wabbly. Toothpick insert should be clean.
• 6. Remove cheesecake to counter and let cool. Place in refrigerator for 2-3 hours to set completely. For Best results and taste, set overnight or at least 6 hours before serving. (I can never wait this long -- so I make it at night and put in the refrigerator for the next day).
• 7. Drizzle additional caramel sauce on serving plates. Place sliced cheesecake (I use dental floss to get a clean slice) and Garnish with Whip topping and chocolate shavings, or make a chocolate center piece as shown.