Caramel Double Chocolate Chunk Cheesecake
2 cups Malt-O-Meal Honey Graham Squares, crushed
1 cup walnuts, chopped
2/3 cup butter, melted
5 (8 oz) packages cream cheese, softened
1-1/3 cups granulated sugar
1 cup white chocolate, melted
3 tablespoons flour
1/2 cup sour cream
1/2 cup semi-sweet chocolate chunks
1 cup caramel squares, chopped
Carmel dessert topping
Preheat oven to 325 degrees. In a large mixing bowl, combine crushed Malt-O-Meal Honey Graham Squares, walnuts and butter until well-mixed.
Press mixture into bottom and up sides of a 10-inch spring form pan. In the same mixing bowl, on medium speed, beat cream cheese until fluffy. Add sugar and melted white chocolate, mixing well. Mix in flour. Beat in eggs, one at a time on low speed just until blended. Add sour cream. By hand, fold in semi-sweet chocolate chunks and caramel pieces. Pour into crust and bake for 1-1/2 hours or until center is set.
Turn off oven and let cheesecake cool in oven, with door open, for about an hour. Remove from oven and pace on rack to cool completely. Cover and refrigerate overnight. Run knife around edge of pan and remove sides of spring form pan. Serve with caramel dessert topping drizzled over top.
Yields: 12 servings.
--Recipe from Jackie Smola of Piedmont, Past Award-Winning Recipe in a Malt-O-Meal cereal-sponsored Competition