Vanilla Toffee Caramel Crunch Cheesecake

Serves 10-12
Time 1 hour 15 minutes + 1 hour cooling time


1 packet digestive biscuits
150g butter, melted
100g sugar
vanilla bean paste

1kg cream cheese, room temperature
200g caster sugar
2 tbsp vanilla bean paste
5 eggs
200g salted caramel sauce
¼ cup sour cream
¼ cup cream 

Icing sugar, for dusting


Preheat oven to 170°C. Line a 22cm springform cake tin.
Place all ingredients for the base into a food processor and blend for 30-60 seconds until everything comes together. Pour the crumb into a lined baking tray. Use the back of a spoon to press down to form a smooth base.
Add filling ingredients to the food processor and blend until smooth.  Pour the filling over the base and bake for 40-50 minutes. You will know that it has baked when you jiggle the cheesecake and the centre looks set.
Remove from the oven and allow to cool for about an hour in the tin at room temperature before serving.