Ingredients
1/3 cup crushed vanilla wafers (about 10 wafers)4 teaspoons butter, melted4 ounces cream cheese, softened2 tablespoons sugar1/2 teaspoon vanilla extract2 tablespoons beaten egg, room temperature2 tablespoons hot fudge ice cream topping, warmed3 tablespoons hot caramel ice cream topping
Preparation
In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1/2 in. up the side of a greased 4-in. springform pan.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread half the mixture into crust. Stir fudge topping into remaining batter; gently spread over cream cheese layer. Place pan on a baking sheet.
Bake at 350° until center is almost set, 20-25 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove side of pan. Drizzle caramel topping over cheesecake.
