My cheesecakes in the past did not turn out very well and since I haven't made one for a very long time, I thought I should try it out again. This recipe of course turned out well for me the first try. It's very simple to make and doesn't need to rest or chill in the fridge before it goes into the oven. This cheesecake is nice and light and is not overly sweet.
Process biscuits in a food processor until finely crumbed or you can place the biscuits into a plastic bag and bash them with a rolling pin. Transfer biscuit crumbs to a bowl and stir in melted butter. Press crumb mixture over base of a greased 20cm springform pan. Place in fridge.
Beat cream cheese, sugar and vanilla essence in a bowl with an electric mixer until smooth. Beat in sour cream and then the eggs until mixture is combined. Transfer 1 cup of the cream cheese mixture to another bowl, add the caramel and whisk until well combined.
Get the crumb mixture out of the fridge. Pour half the cream cheese mixture over the crumb crust and dollop half the caramel mixture on top. Repeat with remaining cream cheese mixture and caramel mixture, and then run a spatula through the mixture to create a swirling effect.
Place the cheesecake into a 160 degrees C preheated oven and bake for around 30-35 mins (the filling will still appear wobbly in centre). Turn off oven and allow the cheesecake to cool in the oven with the door ajar. Chill the cheesecake overnight in the fridge.
Remove cheesecake from springform pan and transfer to a plate. Cut into wedges and serve with fresh fruit if you wish.
Make this cheesecake the day before you want to serve this to allow for adequate chilling time.