{White Chocolate Cheesecake with Amaretto Caramel Sauce}

Ground the crackers and almonds in a food processor.

Add the butter and mix well until well combined. Transfer the mixture into a round cake pan lined with parchment paper.

Press it well on the bottom of the pan and place aside until the filling is ready.

Bring the heavy cream to the boiling point in a saucepan then remove from heat and stir in the chocolate. Mix until melted then pour the mixture into a bowl and add the rest of the ingredients.

Mix well with a whisk then pour the filling over the crust.

Bake the cheesecake in the preheated oven at 160C for 1 hour.

Bring the cream to the boiling point in a saucepan.

Combine the sugar, glucose and water in a heavy saucepan and bring to a boil over medium flame.

Cook until it begins to caramelize and turn into an amber color.

Pour in the heavy cream, add the salt and mix until the sugar is melted.

Cook the sauce for 2-3 more minutes until smooth then remove from heat. Let it cool down then add the Amaretto.

Serve the cheesecake topped with Amaretto caramel sauce.