Dulce de Leche Cheesecake

Crust Ingredients:

• 1 1/2 cups ground shortbread cookies
• 1/4 cup brown sugar
• 2 tablespoons toasted almonds (optional)
• 1/4 cup unsalted butter - melted

Cake Ingredients:

• 2 3/4 pounds cream cheese - softened
• 1 1/2 cups milk caramel (see above)
• 1/2 cup brown sugar
• 2 teaspoons vanilla
• 1 or 2 drops almond extract or 1/2 teaspoon rum or brandy
• 6 eggs
• 1/4 cup whipping cream
• barest pinch of salt
• 3 tablespoons flour

Topping Ingredients:

• 1 1/2 cups sour cream
• 2 tablespoons confectioner's sugar

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Preparation:

Preheat oven to 350 F.

For crust:
Mix all ingredients and press into a 10-inch springform pan.

For cake:
Blend ingredients (less 1/4 cup milk caramel) on slow speed,
stopping to scrape sides and bottom of mixing bowl.
Pour into prepared pan.
Place pan on a baking sheet and bake for 20 minutes
- until cake is set but not browned.
Reduce heat to 325 F. and bake for another 15 minutes.
Stir sour cream and icing sugar together and spoon gently over cake.
Bake for another 5 to 7 minutes.
Turn off oven and let cake cool in the oven, with door ajar, for about 45 minutes.
Refrigerate for 30 minutes,
then cover pan with a plate and let cake chill for at least 6 hours, or overnight.

To garnish, heat reserved milk caramel in microwave in a Pyrex measuring cup.
Pour, in a thin spiral design, on top of cake.
Using a small wet paring knife, pull lines, from innermost point if spiral
to sides - to create a spider design.

Serves 14 to 20.