1 x packet Granita Biscuits
150g butter, melted
Whipped cream to decorate
2 x 250g packets cream cheese, softened
2/3 cup castor sugar
2 tsp vanilla extract
1/3 cup thickened cream
1 tbs plain flour
1 x 200g packet Pascall Columbines Caramels
1/4 cup milk
Grease a 24cm round springform tin
Blend or process biscuits until crushed. Add butter, process until well combined. Press mixture evently over base and up the side of prepared tin. Refrigerate whilst preparing filling.
Beat cream cheese in a small bowl with an electric mixer until smooth. Add sugar, vanilla, cream and flour. Beat until well combined. Beat in the eggs, one at at time until combined.
Combine caramels and milk in a medium pot, stir over low heat without boiling, until the caramels are melted.
Pour 1/3 cup of caramel over prepared base. Spoon in filling. Pour remaining caramel over filling and swirl through using a knife. Place tin on an oven tray.
Cook in a moderate oven (180C) for about 45 minutes or until set. Cool cheesecake in oven with door ajar. Refrigerate cheesecake, covered until serving.
Remove cheesecake from tin and decorate with strawberries and sifted icing sugar.