Vanilla Cheesecake with Caramel Topping

Crust: Combine all ingredients; mix well. Press crumbs over bottom and up sides of a lightly buttered 9-inch springform pan with 2 3/4-inch sides. Refrigerate crust while preparing filling.

Filling: Beat cream cheese with electric mixer until fluffy. Gradually add the sugar and beat until smooth, scraping down sides occasionally. Beat in eggs, one at a time. Mix in vanilla and lemon juice. Pour filling into chilled crust.

Bake at 350 degrees F for about 1 hour and 15 minutes or until cake rises about 1/2 inch over rim and center moves only slightly when shaken. Cool in pan on wire rack. (Cake will fall as it cools, sinking slightly in center.) Cover and refrigerate until well chilled, at least 6 hours.

Topping: Combine first four ingredients in heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil and all of the sugar is dissolved. Remove from heat and cool slightly, just until mixture begins to thicken. Slowly whisk in cream until blended. Stir in extracts; mix well. Let cool completely.

Garnish: To assemble cheesecake: Using a sharp knife, cut around sides of springform pan to loosen cheesecake. Release pan sides. Pour 1/3 cup of Caramel Topping into center of cheesecake. (Refrigerate and save remaining sauce as a topping for ice cream.) Chill cheesecake until caramel topping is almost set, about 2 hours.

Just prior to serving, garnish cheesecake edges with an attractive piping of whipped cream. Arrange toffee pieces in whipped cream border. Cut cake into small wedges. Refrigerate any leftovers.