Shelly's Recipe

TOFFEE CRUNCH CHEESECAKE

Category: Cheesecake

Crust
1 pkg yellow cake mix
4 tbsp butter, melted
1 egg

Filling: 3 eggs
2 (8 oz) pkg cream cheese, softened
1 can condensed milk
1/4 cup cocoa
1 cup chocolate chips
1/2 cup sour cream
1 tsp vanilla
1 (6 oz) pkg toffee chips, reserve half for topping

Preheat oven to 325. Lightly grease a 13x9 inch baking dish. Measure out 1/2 cup of cake mix and set aside for filling. Pla the remaining cake mix, butter and 1 egg in a large and blend for 2 minutes. Scrape down sides of bowl. The batter should come together into a ball. Press evenly over bottom and up 1 inch of the sides into the pan, smoothing it out with your fingers until the top is smooth. Set pan aside.

Filling: Mix together the cream cheese, condensed milk and cocoa until combined. Add reserved cake mix and remaining ingredients until well blended. Pour into crust. Sprinkle top with the remaining toffee chips. Bake for 40-45 minutes or until center is almost set. Cool on wire rack for 30 minutes. Lightly cover pan with plastic wrap. Refrigerate 3 hours or overnight.