This tasted really good but when it says to leave the center soft don't do it. I have never made a cheesecake that was under cooked like this one. Cheesecakes are one of the things I have never messed up on. Baking wise that is because I have been known to drop a few. So I would bake it until the center is done. I took this cheesecake out of the pan and thought how nice it looked until I went to cut it.
1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
2 egg yolks
1/4 cup heavy whipping cream
2 bag of Twix mini bars chopped (one bag for inside the filling one for on top)
caramel ice cream topping
Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend, stir in twix
Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center. *(cook until done in the center)
Melt caramel and heavy cream together and drizzle all on top of cheesecake, add chopped Twix on top and drizzel with a little more caramel. Chill overnight. This is important!