1 c. caramel topping, divided
2 c. graham cracker crumbs
1/4 c. granulated sugar
1/2 c. butter, melted
16 oz. cream cheese, softened
1 c. powdered sugar
2 c. heavy whipping cream
1 tsp. vanilla extract
1 tsp. almond extract
Mix together graham cracker crumbs, sugar and butter. Press mixture
firmly into 9 x 9 baking dish. Set aside.
Use mixer to whip cream cheese until light and fluffy. Add in sugar;
beat until combined. Add in heavy whipping cream, vanilla and almond
extract. Whip together approximately 3 minutes until light and
fluffy. Pour 1/2 cup caramel topping over crust. Spoon cheesecake
mixture over top of caramel topping, smoothing top just a bit. Use
remaining 1/2 cup caramel topping over top of cheesecake mixture.
Run knife through ribbons of topping for a pretty effect.
Refrigerate a minimum of 2 hours prior to serving. Refrigerate
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