Butterscotch Pecan Cheesecake

INGREDIENTS

Base
150g plain chocolate biscuits(e.g. choc ripple)
50g butter, melted

Filling
500g cream cheese, softened
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
1 tblsp plain flour
1/2 cup roasted pecans, chopped

Topping
1/3 cup brown sugar
40g butter
1 tblsp cream

METHOD

Base
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix well. Press biscuit mixture over base of a 20cm springform cake tin. Refrigerate for 30 minutes.

Filling
Beat cream cheese, vanilla extract and sugar with an electric mixer until smooth and fluffy. Beat in eggs. Stir in flour and pecan nuts. Pour filling over biscuit base. Bake at 160 degrees celsius for 45 minutes. Turn off oven and leave cheesecake to cool with the oven door slightly ajar.

Topping
To make topping, heat sugar, butter and cream until smooth. Spread over cheesecake and refrigerate for a minimum of three hours, preferably overnight.

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