Caramel Cheesecake

1 ½ cups graham cracker crumbs
6 tablespoons margarine, melted
¼ cup brown sugar
3 packages (8 ounces) soy cream cheese, softened
1 cup brown sugar
4 eggs
¼ soy sour cream
¼ cup caramel topping
2 teaspoons vanilla

*Topping:

            ½ cup soy sour cream
¼ cup brown sugar
1 teaspoon vanilla

**Glazed Soynuts:

½ cup soy nuts
¼ cup brown sugar
2 tablespoons water

Blend crumbs, margarine and sugar; press mixture into bottom and 1-inch up sides of greased springform pan. Bake 10 minutes at 300oF.

Blend soy cream cheese and brown sugar; add eggs one at a time.  Add caramel topping and vanilla; thoroughly mix then pour into crust.  Bake at 300oF for 45 to 55 minutes or until set in center. Turn oven off and open oven door slightly leaving cheesecake in oven for 1 hour to cool.

*Topping:  Blend soy sour cream, brown sugar and vanilla; spread over top of cheesecake after cheesecake has cooled one hour; then refrigerate.

**Glazed Soynuts:  Place soy nuts, brown sugar and water in heavy  8-inch skillet.  Cook nut mixture, stirring frequently, over medium heat until mixture is caramelized; about 5 minutes.  Pour onto lightly greased baking sheet to cool.  Break into pieces.

Serve cheesecake with additional caramel topping and sprinkle with Glazed Soynuts.