Caramel Cheesecake

This is not a recipe for the health conscious. It is a recipe of indulgence. It can be frozen for up to 2 months.

Base.

Melt butter in pan , remove from heat.

Add cornflakes and mix well.

Press approx three-quarters of mixture on to base and up sides of greased 20cm springform pan.

Reserve remainder for topping.

Refrigerate while preparing filling.

Filling.

Beat cream cheese until softened.

Add sugar , mix well.

Add eggs one at a time , beating well after each addition.

Add vanilla , mix well.

Spoon into prepared crumb crust.

Pour caramel topping on top , cut lightly into cream cheese mixture with knife to give marbled effect.

Combine reserved cornflake mixture and nutmeg in bowl , mix well.

Sprinkle cornflake and nutmeg mixture over cheesecake.

Bake in moderate oven 45 minutes or until cooked.

Cool , wrap and seal , freeze.

To serve.

Thaw 2 hours at room temperature or overnight in refrigerator.

corn flakes, butter, cream cheese, sugar, eggs, vanilla, caramel topping, nutmeg