Shelly's Recipe

CHRISTMAS CHEESECAKE WITH ENGLISH TOFFEE FILLING

Category: Cheesecake

Prepare this cake a day ahead.
Crust
1 1/2 cups graham cracker crumbs (from about 5 oz graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tbsp packed dark brown sugar
1/4 tsp salt
6 tbsp unsalted butter, melted

Filling
4 (8 oz) pkg cream cheese, room temperature
1 cup packed dark brown sugar
4 large eggs
1 tbsp vanilla extract
1/4 tsp almond extract
8 oz chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces

Topping
1 (16 oz) container sour cream
1/2 cup sugar
1 tsp vanilla extract

For crust: Preheat oven to 350. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325.

For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.

Meanwhile, prepare topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Spread over top of cake and return to oven for 8 minutes. Cool overnight, remove from pan and place on serving plate. Drizzle with melted bittersweet chocolate and garnish edges with crushed English toffee bar.