Caramel Cheesecake

I had long wanted to conquer the condensed milk caramel thing, and needed to take a special cake for a work celebration, so went looking for a caramel cheescake.  Found a good one at Taste.com http://www.taste.com.au/recipes/16031/baked+caramel+cheesecake which of course I adapted to include the condensed mild caramel.

For the caramel:

Boil an unopened can of condensed milk for 2 hours (making sure that you top up the water so the can is always emersed) and voila!  ...... Caramel.

For the cheescake:

1 x 250g packet of ANZAC or granita biscuits
125 g butter, melted
2 x 250g pkts cream cheese (you can use fat reduced) softened
1 x 300ml carton sour cream (or normal cream if that's what you have)
150g plain yoghurt (low fat is good)
1/2 cup caster sugar
3 eggs
1 can condensed milk caramel (cooled)

Method:
1. Crush biscuits to a fine crumb, add melted butter and pack firmly into the bottom of a springform pan. Chill for 30 mins

2. Preheat oven to 160 degrees. Pulse cream cheese, eggs, sugar, yoghurt, cream in a food processor to combine.

3. Pour 1/2 the cream mixture over the biscuit base. Spoon caramel over (globs are fine) then top with remaining cream mixture

4. Bake for 1 hour and 10 mins or until set. Turn off oven, and leave cheesecake in oven with door ajar for 2 hours until cooled (this will ensure that the cheesecake does not split).

5. Chill in fridge for 4 hours or overnight