A recipe for a simple and elegant Caramel Cheesecake
Combine all crust ingredients and press into 9-inch springform pan.
Bake 10 minutes at 325 degrees F and remove from oven.
Turn oven to 450 degrees F.
Combine softened cream cheese, sugar, flour and vanilla extract, mixing at medium speed until well-blended.
Add eggs one at a time, mixing well after each. Reserve 1 cup of cheese batter; stir 1/2 cup of caramel topping into this reserved cup of batter.
Spoon half of plain batter over crust; cover with the caramel batter, spread remaining plain batter over the caramel layer.
Bake 7 minutes at 450 degrees F, then reduce temperature to 250 degrees F and bake 40 to 45 minutes more.
Remove from oven and loosen cake from rim, but do not remove rim until cool.
In saucepan, melt brown sugar and margarine; add water and bring to boil abd cook 2 minutes, stir in the 2 tablespoons of caramel ice cream topping.
Before serving, drizzle caramel over the cake.