caramel cheesecake

1. Prepare the Crust

1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the mixture into the bottom of a 9-inch springform pan, ensuring it is packed tightly and evenly. Use the back of a spoon or a flat-bottomed glass to smooth it out.
3. Refrigerate the crust while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the powdered sugar and vanilla extract, and continue to beat until well combined.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
5. Stir in the 1/2 cup of caramel sauce until the mixture is evenly blended.

3. Assemble the Cheesecake

1. Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
2. Refrigerate for at least 4 hours, or until the cheesecake is set and firm. For best results, chill overnight.

4. Add the Caramel Topping

1. Once the cheesecake is set, remove it from the refrigerator and drizzle the remaining caramel sauce over the top.
2. Sprinkle extra biscuit crumbs around the edges for decoration if desired.

5. Serve and Enjoy

1. Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
2. Slice and serve chilled, enjoying each creamy, caramel-filled bite.