Caramel Macadamia Cheesecake

INGREDIENTS

• 150g Raw Macadamia Wholes, ground

• 150g Scotch finger biscuits

• 100g Butter, melted

• 750g Cream cheese

• 150g Caramel (like Nestle Top N Fill)

• 300ml Cream

• 250g Caramel, to decorate

• 200g Raw Macadamia Wholes, extra

METHOD

Add the macadamias to a food processor and pulse until ground. Add the biscuits and continue to pulse until the mixture resembles fine crumbs. Add melted butter and mix well.

Press the crumb mixture into the base of a lined springform tin. Placing a sheet of baking paper over it and pressing down firmly with a spoon will help to compact it. Refrigerate for 1 hour.

For the filling, beat the cream cheese and caramel together until smooth and there are no lumps.

In another bowl, whip the cream to stiff peaks and then fold it into the cream cheese mixture.

Scoop the the cheesecake mixture onto the base and refrigerate until set.

To decorate, mix the extra macadamias through the caramel and dollop onto the cheesecake and enjoy!