Prep. Time 30 mins
Cooking Time 45 - 50 mins
Yields 8 to 10 servings
8 oz (224 g) 2 pkgs softened Canadian Cream cheese
1/2 cup (100 g) sugar
2/3 cup (150 g) 35 % cream
1/2 cup (112 g) sour cream
3 eggs, beaten
1 tbsp (15 ml) flour
1 1/2 cups (375 ml) butterscotch chips
Chocolate Cake Base:
2 cups (500 ml) crumbled chocolate chip cookies
1/2 cup (114 g) melted butter
3 tbsp (56 g) icing sugar
Caramel Sauce:
3 tbsp (42.6 g) butter
1/2 cup (100 g) sugar
1/4 cup (50 ml) water
Instructions Preheat oven to 325 °F (160 °C).
In large bowl, mix Canadian Cream cheese with all ingredients, except butterscotch chips, with electric mixer until smooth. Pour half the cheese mixture in Chocolate cake base and sprinkle with butterscotch chips. Top with remaining cheese mixture.
Bake for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Remove from oven and let stand for 15 minutes before removing from pan. Top cake or servings with Caramel sauce and serve immediately.
Chocolate Cake Base:
In bowl, combine all ingredients using a fork. Press into a buttered springform pan. Set aside.
Caramel Sauce:
In small saucepan, melt butter and add sugar. Cook for 2 minutes while stirring. Add water and bring to boil while stirring. Reduce heat and simmer until mixture thickens and becomes smooth and golden. Remove from heat and set aside.
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