• Preheat oven to 325°F.

Crust

• In a medium mixing bowl, add crushed cookies and 1/4 cup melted butter together. Mix well.
• Press mixture into the bottom and 1 inch up the sides of a 9 inch springform pan.
• Wrap pan with heavy duty foil.
• Place in freezer and chill for at least 30 minutes.

Filling

• In a large bowl beat cream cheese.
• Add 1 cup brown sugar and vanilla. Beat at medium speed until blended.
• While still beating, add Nestles caramel, sour cream and 2/3 cup heavy cream.
• Still beating, add eggs, one at a time, until blended.
• Slowly beat in flour.

Cheesecake

• Place springform pan in a large baking pan, 9 x 13-inch or larger.
• Pour prepared filling into springform pan over crust.
• Fill baking pan with water, outside of springform pan, to 1/2 way up the side of the springform pan (you are creating a water bath to cook the cheesecake in). Be careful to not get any water in the springform pan/cheesecake mixture.
• Place in preheated oven and bake for 1 hour 30 minutes or until edges are puffed and top is dry to touch. The center should move but not ripple.
• Remove from oven.
• Remove springform pan from 9x13.
• Allow to cool on the counter to room temperature.
• After it cools, place in the refrigerator to cool overnight.

Topping

• Place 1/2 cup butter in pan and place over medium heat. Heat until melted. Do not burn.
• Stir in 1 cup brown sugar. Heat to boiling. stirring constantly.
• Reduce heat to low. Boil and stir 2 minutes.
• Stir in milk. Heat to boiling.
• Remove from heat. Cool to lukewarm.
• Gradually stir in powdered sugar.
• Place sauce pan of frosting in a bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, one teaspoon at a time.

Cheesecake

• Carefully remove cheesecake from springform pan.
• Frost cheesecake with prepared frosting.
• Serve cold, topped with whipped cream and sprinkled with almonds.