for the basics:
cracker 100 g
butter 3 tbsp
sugar 2 tbsp
for the filling:
cream cheese 240 g
condensed milk 1 tin
eggs 2 PCs.
milk 1/4 Cup
gelatin 1 tsp.
salt 1 tsp.
for the glaze:
bitter chocolate 90 g
butter 1/4 Cup
the corn syrup 2 tsp.
To shoot a baking tray (square) foil in two layers, to leave the sides of 5 cm on each side. Include warm up with the oven (160 degrees). Grind in a food processor crackers, add sugar, soft butter, a little salt, mix well. Spread the mixture evenly on a baking sheet, flatten, flatten, bake for about 10 minutes, let it cool down a bit.
Pour the gelatin into the milk, let it soften and swell. Mix cheese, salt, eggs, add the gelatin mixture, whisking a couple of minutes on low speed, add the caramel (cooked condensed milk), stir gently.
On a complete basis pour the filling, bake for about 45 minutes, let cool on the baking sheet. Then take at least 6 hours in the refrigerator. Break the chocolate to melt, stirring on a water bath with the butter and corn syrup. Pour cheesecake with crackers and dairy caramel obtained frosting, send for half an hour in the fridge
