Preparation time: 20 mins
Cooking time: 1 hour + refridgeration time
Dietary guidance: v
1 1/4 cups walnuts
150g sweet plain biscuits
100g butter, melted
500g cream cheese, softened (I use 1pkt of cheap cream cheese & 1pkt of lite cream cheese)
1/2 cup caster sugar
1/4 cup honey
2/3 cup sour cream
Preheat oven to 160c, grease a 22cm springform cake pan
Place walnuts on a baking tray and roast for 8-10mins or until golden, set aside to cool
Place biscuits and 1/2 cup of toasted walnuts in a food processor and process until finely chopped
Add melted butter and process until well combined.
Press biscuit mixutre into base of pan and refridgerate until required
Wash and dry food processor, then combine cream cheese, sugar and honey and process until smooth.
Add eggs, 1 at a time until well combined.
Add sour cream and process until just combined.
Carefully pour cheesecake filling in and bake for 1hour
Turn off oven and open oven door, allow cheese cake to cool completely in the oven and then refridgerate for 3hrs
To make the Walnut Praline Topping
In a small saucepan combine 2/3 cup packed brown sugar and 2/3 cup cream.. Stir until sugar complete disolves and then simmer for approximately 5 minutes until thickened. Add toasted walnuts and spread evenly onto cheesecake.