I love cheesecake, this one was so tasty.

Preheat the oven to 180C, Line 33×23 cm baking tin with baking paper.

Mix crumbs, nuts and melted butter, press firmly onto bottom of prepared tin. Bake 10 minutes. Then let to cool.

Beat cream cheese, brown sugar, flour in a large bowl with electric mixer until well blended. Add  ceram, vanilla, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Then add the 350 g of carmel ( carmel must be soft ) mix well to be completely blended,

Add creem cheese batter over crust.

Bake 40 minutes, or until center is almost set. Sprinkle cheesecake with remaining nuts. Refrigerate at least 4 hours or overnight.

Brizzle over cheesecake with remaining carmel, let stand until set.