Ted's Caramel Corn Cheesecake

Crust

2 cups caramel corn
1/2 cup quick oats
3/4 cup brown sugar
1/4 cup melted butter

Run caramel corn through food processor until chopped up finely. In medium-sized bowl, stir together ingredients for crust. Line bottom of springform pan with baking parchment. Attach sides of pan. Press crust mixture into bottom of pan and set aside.

Filling

24 oz (3 packages) cream cheese (I use no-fat cream cheese)
1/3 cup brown sugar
1/3 cup corn syrup
5 Teaspoons cornstarch
3 Extra Large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
2 cups caramel corn

In mixing bowl, combine cream cheese, sugar, corn syrup, and cornstarch. Add eggs, beating well. Add vanilla to cream cheese mixture and mix well. Pour over crust.

Bake at 350 F for 15 minutes. Lower temperature to 200 F and bake for 40 minutes. Sprinkle top with chocolate chips. Return the cake to oven and bake 35 minutes or until center no longer look wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Return cake to oven for an additional hour. Chill, uncovered, overnight.

Chill till serving time then top with caramel corn. Makes 12 to 18 slices.