Cheesecake, chocolate and caramel

INGREDIENTS

2 pkgs (250 g) Canadian Cream Cheese Soft
1 / 2 cup (125 ml) granulated sugar
2 / 3 cup (150 ml) cream 35%
1 / 2 cup (125 ml) sour cream
3 eggs, beaten
1 tsp tablespoons (15 ml) flour
1 1 / 2 cup (375 ml) nuggets of toffee

Chocolate tart:

2 cups (500 ml) of biscuits crumbled chocolate chip
1 / 2 cup (125 ml) melted butter
3 c. tablespoons (45 ml) granulated sugar

Caramel Sauce:

3 c. tablespoons (45 ml) butter
1 / 2 cup (125 ml) granulated sugar
Quarter cup (50 ml) water


PREPARATION

Preheat oven to 325 degrees F (160 ° C).
In electric mixer, combine all ingredients except butterscotch chips until the mixture is smooth and uniform.
Pour half the mixture into the cake pan containing the chocolate tart.
Spread evenly butterscotch chips over dough and cover with remaining batter.
Bake for 45-50 minutes in oven or until a toothpick inserted into the dough comes out clean.
Remove from oven and wait 15 minutes before removing from pan.
Garnish each serving individual cake or caramel sauce and serve immediately.

Chocolate tart:

In a bowl, mix all ingredients with a fork.
With this mixture, lining the bottom and sides of a round pan with removable sides buttered.
Book.

Caramel Sauce:

In a small saucepan, melt the butter and sugar for 2 minutes, stirring regularly. Add water and bring to a boil, stirring.
Reduce heat and simmer until creamy and golden syrup.
Remove from heat and set aside.