MILLIONAIRE PIE RECIPE WITH CREAM CHEESE RECIPES

Steps:

• Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.
• Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.
• Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.

Steps:

• Heat oven to 350°F. Line 13x9-inch baking pan with foil, extending foil over edges; set aside.
• Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. Remove from oven; let cool while making caramel.
• Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239°F. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot). Let cool 1 1/2 hours.
• Microwave chocolate at 50% power in 30-second intervals until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set. Let bars sit at room temperature 20 minutes before cutting.
• To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9x6 1/2-inch) rectangles. Cut each rectangle into thirds to make 6 (1/2x3-inch) rectangles. Cut each of these rectangles into 8 (3x3/4-inch) sticks.