12 Servings
Prep Time:20 min Total Time:3 hr 20 min 
Ingredients
Product Substitutes
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Method
1
Place the digestive biscuits in a food processor and process to a fine crumb. Add the melted butter and mix together. Press the mixture into the base of a 20-22 cm spring-form tin and refrigerate.
2
Beat together the Philadelphia, icing sugar and vanilla until smooth. Add the double cream and whisk until thick.
3
Spoon the mixture over the biscuit base and smooth the surface. Chill for at least 3 hours.
4
Just before serving, remove the cheesecake from the tin. Drizzle with the caramel sauce on top and decorate with the chocolate chunks and curls and pecan nuts.
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