Set out cream cheese and walnut butter to reach room temperature. Preheat oven to 325 degrees. 

1 bag of cookies of choice (we used Sheila G’s brownie brittle)
6 T butter, melted
Pinch of Salt

32 oz cream cheese
4 eggs 
1 1/2 C brown sugar
1 C Wellnut Farms Salted Caramel Walnut Butter
1/2 C heavy whipping cream
1 t vanilla

1/2 C heavy whipping cream
1 C semi-sweet chocolate chips
Caramel for drizzling
Walnuts, roughly chopped
Chocolate chips or nibs (or both!)

Put the crust cookies in a food processor (or smash in a bag with a rolling pin) until they’re fine crumbs. Add in butter and salt and combine. Press the mixture into the bottom and a bit up the sides of a springform pan. Bake for 10 min, then set aside to cool. Wrap a single, large piece of aluminum foil around the bottom and sides of the pan.
Beat the cream cheese until smooth, then add in the eggs, brown sugar, walnut butter, cream and vanilla, and beat until combined. Pour the mixture into the cooled crust.
Place the springform pan inside a larger pan or tray, and add an inch or so of hot water to the larger pan. Bake until it’s just set, but a little wiggly, about an hour and 15 minutes. Turn off the oven, leaving the cake in to cool slowly for another hour. Remove from oven and cool completely, then refrigerate overnight. 
For the topping, heat the cream until just simmering, then remove from heat and add chocolate chips, and stir until smooth. Pour over the cheesecake, drizzling down the sides a bit. Top with walnuts and chocolate, and anything else your heart desires, and give it a good drizzle of caramel. Chill until the chocolate has set, then enjoy!

We use Wellnut Farms Walnut Butter spread from walnuts locally sourced in California.  Try all of our delicious recipes today!