Caramel Swirl Cheesecake

• 1 c. Moravian Spicy Ginger Cookies, crushed
• ½ c. graham crackers, crushed
• ⅓ c. unsalted butter, melted
• 2 ½ lbs. cream cheese, softened
• 1 ¾ c. sugar
• 3 tbsp. flour
• ¼ tsp. salt
• 2 ea. egg yolks
• 5 large eggs
• 1 tsp. vanilla
• 1 c. sour cream, divided
• 6 oz. caramel Sauce, melted and cooled slightly

Preheat oven to 450°F. Grease 10" spring form pan. Blend crushed cookies and grahams with butter and press into bottom of pan, chill until needed.

In a mixer, whip cream cheese until smooth. Add sugar and mix until blended, add flour and salt until blended. Add egg yolks and eggs gradually. Scrape the sides, add vanilla and 3/4 c. sour cream and blend again. When mixture is consistent and smooth remove 2 c.; set aside. In a small bowl mix 1/4 c. sour cream with the caramel sauce, then blend it with the reserved 2 c. of liquid.

Pour some of the plain cream cheese filling into the pan to cover about 1 inch in the bottom. Alternate plain cream cheese and caramel mixtures as they are poured into the pan. Use a knife to swirl the two batters.

Bake at 450° for 15 minutes, reduce heat to 250°F and bake an additional hour. Turn off oven and allow the cake to cool in the oven for 1 hour. Refrigerate the cake overnight in spring form pan.