1. Preheat oven to 350 degrees. Lightly spray a 10-inch springform pan with cooking spray and set aside. 2. In a mixing bowl, stir in the melted butter with the graham cracker crumbs just until they become moist. Put enough crumbs in the pan to fill the bottom. Press firmly and put in the oven for 10 minutes. Take out and allow to cool. 3. With a mixer, beat the cream cheese and sugar; add the mascarpone. Add the eggs one at a time. Add the vanilla and Amarula Cream liqueur. 4. Pour the cheesecake mixture into the prepared cake pan and, drop heaping tablespoons of Caramel Topping onto batter. Using a toothpick, take the caramel and swirl around cheesecake batter. (Do not try to even the batter by dropping pan on counter!). 5. Wrap bottom and sides of pan in aluminum foil and put into water bath. Bake at 350 degrees for 1 hour and 30 minutes, or until the middle is set. (Cheesecake should be golden on top, spring to the touch -- but still a little wabbly. Toothpick insert should be clean. 6. Remove cheesecake to counter and let cool. Place in refrigerator for 2-3 hours to set completely. For Best results and taste, set overnight or at least 6 hours before serving. (I can never wait this long -- so I make it at night and put in the refrigerator for the next day). 7. Serve with chocolate sauce, fresh berries, or fresh whipped cream. (I sometimes add a drizzle more of the caramel sauce ;). 8. Enjoy! ---------------------------------------------------------------------------
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