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Parve Caramel Cheesecake

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Crust:
1 1/2 C. Crushed Unsalted Pretzels
1/3 C. Margarine Softened

Cheesecake:
5- 8 oz. Containers Cream Cheese
1 1/2 C. Sugar
3/4 C. Bakers Choice Parve Caramel Cream
2 tsp. Vanilla Extract
3 Eggs
1 C. Bakers Choice Flavored Chocolate Chips

Topping:
8 oz. Parve Sour Cream
3 T. Bakers Choice Parve Caramel Cream
1/2 C. Sugar
1/2 C. Bakers Choice Nut Crunch

Recipe # 5

Crust:
Melt margarine and combine with crushed pretzels. Press into a 10" greased pan. Bake for 5 minutes on 350 and cool.
Cheesecake:
Beat cream cheese and sugar until smooth. Add caramel cream, extract and eggs, one at a time. Add chocolate chips by hand. Pour over crust and bake for 1 hour.
Topping:
Mix together all ingredients for topping. Spread over baked cheesecake. Return to oven and bake an additional 5 minutes. Close oven and let cool in oven with door open. Refrigerate overnight and remove from pan.