1 ½ cup sugar
¼ cup water
1 Tablespoons of corn syrup or fresh lemon juice
1 cup whipping cream
Directions
1. For crust, preheat oven to 350 levels F. and grease the foot of a 9-inch springform pan and wrap the pan in foil.
2. Inside a mixer, pulse oatmeal cookies with pecans until a level crumble. Add melted butter and pulse to mix. Press into the foot of prepared springform pan (not in the sides) and bake for 12 minutes. Let it awesome in planning bananas.
1. For bananas, heat a saut pan over medium-high temperature and add butter and brown sugar, stirring until melted and bubbling. Stir in vanilla and rum and add bananas. Stir simply to coat and warm and pour into cooled crust.
1. For cheesecake, beat cream cheese until fluffy, scraping lower the edges from the bowl frequently. Add brown sugar by 50 percent additions, beating well after each addition. Beat in butter. Add eggs, individually, and beat well after each addition. Stir in vanilla and rum extract and pour cheesecake batter over caramelized blueberry layer in springform pan.
2. Bake cheesecake inside a water bath: place springform pan right into a baking dish and pour hot plain tap water around it, in the future midway in the pan. Bake for half an hour, then reduce oven temperature to 325 levels F. and bake for an additional thirty to forty minutes, until filling puffs just slightly around edges but nonetheless moves just a little in center when shaken.
3. Remove pan from water and permit to awesome for just two hrs before refrigerating overnight.
1. For caramel topping, combine sugar, water and corn syrup or fresh lemon juice inside a pan. Provide a boil without stirring and prepare, uncovered, until it turns a wealthy amber colour. While cooking, from time to time brush lower the edges from the pot having a brush drizzled with awesome water.
2. Once sugar has arrived at preferred colour, remove from heat and thoroughly stir in whipping cream (look out for the steam and bubbling). Go back to medium heat and simmer until reduced with a third, stirring from time to time, about a few minutes. Chill until thickened but nonetheless fluid, about fifteen minutes. Pour caramel over cheesecake and chill completely. (You can do this as much as 8 hrs before serving).
3. For everyone, operate a knife carefully along within the pan to release, remove pan and slice having a hot, dry knife.