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White Caramel Cheesecake

Ingredients

1- ¼ cups digestive biscuits crumbs
¼ cup sugar
½ tsp cinnamon
¼ cup butter, margarine melted
2 (6-oz) pkgs white chocolate chunks
½ cup whipping cream 2 (8-oz) pkgs cream cheese softened
4 eggs
1 Tbls vanilla extract
1-½ cups prepared caramel dip

Method

Preheat oven to 300 degrees.

Combine digestive biscuits, crumbs, sugar, cinnamon and butter and press onto bottom of a 9-inch pie pan.
In a saucepan over low heat, melt 10 oz white chocolate with the whipping cream, stirring until smooth. Remove from heat and let cool.
In large mixer bowl, beat cheese until fluffy; beat in eggs, one at a time, until blended. Stir in white chocolate mixture and vanilla.
Remove 1 cup batter and mix with 1 cup caramel apple dip. Spoon plain batter and caramel mixture alternately over crust and swirl with a table knife to marble.
Bake for 55 minutes, or until set (center will be slightly soft). Turn off oven; let cake stand in oven for 1 hour. Cool completely and chill.
In a small microwave-safe bowl, combine remaining 2 oz white chocolate with remaining caramel dip. Microwave on high for 40 seconds, stir after 20 seconds to marble.