Caramel Cheesecake

Recipe serves 8

Crust

3 Cups of cinnamon graham crackers

12 Tbsp melted butter, cooled

Filling

24 oz cream cheese, sofetened

8 oz mascarpone cheese softened

1 cup granulated sugar

3 eggs, separated into beaten yolks & whipped egg whites

1 tsp vanilla extract

1/4 tsp cinnamon

1 tsp lemon juice

1/4 tsp salt

Topping

1 -1/4 cup sour cream

1/3 cup dark brown sugar

1 tsp vanilla

1 tsp lemon juice

1/8 tsp salt

For the crust place the rack in the center of the oven and preheat to 350F. Butter bottom and sides of 9 inch springform pan. Stir finely ground graham cracker crumbs with butter in a bowl. Reserve 1/3 cup placing the rest of the crumb mixture in the springform pan bottom and 1inch up the side of the pan. Place pan on a cookie sheet with sides and bake crust for 12 minutes. Cool completely on a rack for 25-30 minutes.

For filling beat cream cheese, mascarpone and sugar in a bowl. Beat yolks on low speed and add to cream cheese. Add vanilla, cinnamon, lemon and salt mixing until well blended. Beat egg whites to a soft peak and fold into filling mixture. Pour filling mixture into cooled crust and bake for 32 minutes, sides will be puffy and center will wiggle slightly when shaken. Cool for 20 minutes. Leave oven on.

For topping stir sour cream, brown sugar, vanilla, lemon juice and salt, blend well. Pour gently and evenly over the top of cheesecake. Bake for additional 12 minutes until topping sets.

Remove from oven and cool of wire rack. Run a butter knife alone the edges of the cake. Sprinkle top with remaining graham craker crumbs. Remove pan side and cool for at least 5 hours before serving.

This is a very rich cheesecake and can be served as is or with your favorite fruit topping.