Caramel Pretzel Cheesecake

Salty and sweet this is an excellent recipe for a special get together!

2 cups finely crushed pretzels
2 cups sugar, divided
3/4 cup butter melted
4 pkgs (250 g each) brick cream cheese, softened
3 tbsp butterscotch flavoured liquor
5 eggs
1/4 cup caramel sauce
1 1/4 cups whipping cream, divided
1 1/4 cups semi sweet chocolate chips

• Heat oven to 350F
• Combine pretzel crumbs, 1/2 cup sugar and butter, press onto bottom and 22 inches up side of 9 inch springform pan.
• Reserve 2 tbsp of the remaining sugar.  Beat remaining sugar with cream cheese in large bowl with mixer until blended.  Add liqueur, mix well.  Add eggs one at a time, mixing on low speed after each just until blended, pour into crust.
• Bake 1 hour to 1 hour 5 min or until centre is almost set.  Run knife around rim of pan to loosen cake, col before removing rim.  Refrigerate cheesecake 4 hours.
• Spoon caramel sauce over cheesecake, spreading to within 2 inches of edge.   Bring 1/4 cup whipping cream to boil in small saucepan.   Remove from heat.  Add chocolate chips, stir until melted.  Let stand 10 min or until slightly thickened.  Pour over cheesecake, spreading to completely cover top.
• Beat remaining cream in medium bowl with mixer on high speed until soft peaks form.   Add remaining sugar; beat until stiff peaks form.  Spoon into pastry bag fitted with star tip, use to pipe whipped cream onto cheesecake just before serving.