Goat Cheese Cheesecake with Caramel Sauce and English Walnuts

A rich, delightful cheesecake dessert.

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Makes 12 servings

Cake:
2 cups graham cracker crumbs
½ cup chopped English walnuts
2/3 cup melted butter
3 8 oz packages cream cheese, room temperature
1 Allegheny Chevre log, room temperature
1 ½ cups sugar
1 cup sour cream
3 eggs
1 tablespoon cornstarch
¼ cup heavy cream
1 teaspoon vanilla

Topping:
¼ cup sour cream
¼ cup Allegheny Chevre, room temperature
3 tablespoons honey
1 cup caramel sauce
1 cup chopped English walnuts

Preheat oven to 350° Fahrenheit. In a mixing bowl, combine the crumbs, English Walnuts, and butter together. Press the mixture into a 10-inch spring form pan. Allow the crust to come up the sides of the pan.

In a food processor, combine the cream cheese, Allegheny Chevre, sugar, and sour cream and blend until smooth. Add the eggs one at a time until incorporated. Dissolve the cornstarch in the cream and add to the cheese mixture. Fold in the vanilla. Pour the filling into the spring form and bake for one hour or until the cake has set. After removing the cake from the oven, run a knife around the edges of the pan to prevent the cake from cracking.

Combine the topping ingredients and mix until smooth.

After the cake has cooled, spread the topping evenly over the cake and sprinkle the top of the cake with graham cracker crumbs. Cut and serve.