Baked Caramel Swirl Cheesecake

Serves 10

Ingredients
1 cup sweet biscuit crumbs
1/4 cup ground roasted hazelnuts
1/2 teaspoon cinnamon
80g butter, melted
500g cream cheese, chopped and softened
1/2 cup caster sugar
2 tsp vanilla extract
3 eggs, lightly beaten
300ml sour cream
380g can prepared caramel filing, stirred until smooth

Method
Combine the biscuit crumbs, hazelnuts, cinnamon and butter. Press into the base of a greased and lined 23cm springform pan. Chill.
Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the eggs and stir through the sour cream.. Halve the mixture.
Fold half the caramel filling into one half of the cream cheese mixture then pour into prepared base. Spoon over the remaining cream cheese mixture, drizzle with remaining caramel and swirl through gently with a knife. Bake in a moderately slow oven 160 degrees C for 45 - 60 minutes or until just set. Cool in the oven with door ajar. Chill. Cut the cheesecake into slices and place on serving plates with cream. Serve immediately.