Caramel (for filling and topping)
2 cans of condensed milk
2 cups of crushed graham crackers
5 tbsp. butter
Pinch of salt
32 ounces cream cheese, room temperature
¼ cup of Dulce De Leche
1 cup granulated sugar
4 large eggs
1 cup sour cream
3 tablespoons flour
1 tablespoons vanilla
3 Take Five Bars
Caramel Dulce De Leche
(Start with your sauce because this will be added to your cake mix and used as a topping)
Remove labels from cans. Place both cans in a large pot. Add enough water to cover both cans. Turn flame on low and simmer for 3 hours covered. Occasionally check on the water to make sure the cans are fully submerged. Once three hours are up, remove cans with tongs from the water and set them aside to cool. Once cooled remove lids and empty out caramel into a container.
Watch this video for visual instructions:
Place graham crackers in a food processor and process until finely ground. Combine the melted butter and crumbs in a large bowl and mix well. Press the \mixture into a 9-inch pie pan or springform pan, making an even layer on the bottom (an up the sides if you want). Refrigerate the crust while preparing the rest of the pie.
Using an electric mixer, beat the cream cheese until light and fluffy and no solid pieces remain. While beating, slowly add sugar and the eggs, one at a time. Mix in the sour cream, flour, ¼ cup of caramel (make sure it’s completely cooled), and vanilla. Remove your baking pan with crust from the refrigerator and add pour in your filling.
Regular Method (cake may develop cracks in the filling):
Bake 10 minutes at 475 and then reduce oven temperature to 300 degrees F. and continue baking until the sides are set but the center moves slightly (40 to 60 minutes).
Turn off the oven, slightly open the door, and let cheesecake cool in the oven for 1 hour. Remove and cool to room temperature and then refrigerate for at least 4 hours.
Advanced (water bath) Method:
Cover the outside of your pan with tinfoil (see this video at 3 mins in for instructions). Place your pan inside a larger roasting pan. Fill the roasting pan with boiling water enough to reach 1 inch up your cake pan.
Bake at 325 f for 1 ½ hour. Then open the oven door and let the cheesecake cool while it is still in the oven.
Once cool (about an hour), remove from oven, cover, and place in refrigerator for at least 4 hours before adding the topping.
Pour the remainder of your caramel over the top of your cheesecake. Add crushed Take Five chocolate bar pieces over the top of the cheesecake.