CARROT CAKE CHEESECAKE WITH WALNUT & CARAMEL
TOPPING

In a mixing bowl, combine the graham cracker crumbs with the granulated sugar. Stir well to distribute the sugar evenly. Pour the melted butter over the graham cracker mixture. Mix until the crumbs are evenly coated with butter. Transfer the mixture to a springform pan sprayed with non-stick cooking spray. Using the back of a spoon or your hands, press the crumbs firmly into the bottom of the pan to form an even crust. Preheat your oven to 350°F. Bake the crust for 8-10 minutes or until it’s lightly golden. Allow it to cool completely. Combine softened cream cheese with Carrot Cake Dip & Dessert Mix (Retired); mix until smooth. Fold in Cool Whip. Spoon into a prepared graham cracker crust. Refrigerate for 2 hours. Just before serving,top with crushed walnuts, then drizzle with caramel sauce.

Optional: Shave a bit of chocolate on top of the cheesecake as well.