Dulce de Leche Caramel Cheesecake

Heat oven to 325 degrees. Seperate the oreoes and save the filling in a seperate bowl for the topping. In mixing bowl mix crust ingredients together & press into the bottom and 1 inch up the sides of a 9 inch springform pan. Wrap pan with heavy duty foil.Freeze for 30 minutes. In a large bowl beat cream cheese, add brown sugar and vanilla at med. speed until blended.Beat in nestles caramel, sour cream and heavy cream.Add eggs one at a time until blended. Slowly beat in flour.

Place springform pan in a large baking pan. I use a 9x13 pan.Pour filling into springform pan over crust. Batter will come to a 1/4 inch of top of pan. Fill pan 1/2 way up the side of the springform pan. Bake for 1 hour 30 minutes or until edges are puffed and top is dry to touch. The center should move but not ripple.Remove springform pan from 9x13. After it cools refrigerate over
night.

Heat butter over med. heat in pan until melted. Stir in brown sugar. Heat to boiling. stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk and heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place sauce pan of frosting in a bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk , one teaspoon at a time. Remove cheesecake from pan and ice.Keep in fridge.