Chocolate Truffle Toffee Cheesecake

• 1 13 cups crumbled shortbread cookies (24 cookies)
• 14 cup land o lakes butter, melted
• 14 cup sugar
• 2 (8 ounce) packages cream cheese, softened
• 14 cup sugar
• 8 (1 ounce) semi-sweet chocolate baking squares, melted
• 2 eggs
• 1 teaspoon vanilla
• 34 cup chocolate-covered toffee bits
• 34 cup real semi-sweet chocolate chips
• 12 cup land o lakes heavy whipping cream
• 14 cup chocolate-covered toffee bits

1. Heat oven to 325F Combine all crust ingredients in small bowl.
2. Press onto bottom of ungreased 9-inch springform pan with removable bottom.
3. **You may have to use a few more cookies depending on size of pan.
4. Bake 4 minutes.
5. Beat cream cheese and sugar in large bowl until creamy.
6. Add melted chocolate, eggs and vanilla; beat until well mixed.
7. Stir in 3/4 cup toffee bits.
8. Spread cream cheese mixture over crust.
9. Continue baking for 50 to 55 minutes or until center is set.
10. Cool in pan 1 hour.
11. Remove from pan; place onto serving plate.
12. Meanwhile, place chocolate chips in small bowl.
13. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes).
14. Pour whipping cream over chocolate chips.
15. Let stand 5 minutes; stir until smooth.
16. Cool until mixture falls in ribbons off spoon (about 1 hour).
17. Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits.
18. Cover; refrigerate 4 hours or overnight.

shortbread cookies, butter, sugar, cream cheese, sugar, semisweet chocolate baking squares, eggs, vanilla, chocolatecovered toffee bits, semisweet chocolate chips, cream, chocolatecovered toffee bits

Taken from www.food.com/recipe/chocolate-truffle-toffee-cheesecake-274184 (may not work)