English Toffee Cheesecake

• Crust
• 1 1/2 cups graham cracker crumbs
• 1/2 cup toasted almond, finely chopped
• 1/2 cup toffee pieces (I like Skor)
• 2 tablespoons packed dark brown sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted
• Filling
• 4 (8 ounce) packages cream cheese, room temp
• 1 cup packed dark brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 8 ounces chocolate-covered english toffee bars, cut into 1/2 inch pieces (Skor)
• Topping
• 1 (16 ounce) container sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• extra crushed chocolate-covered english toffee bar, for sprinkling

1. For Crust: Preheat oven to 350 degrees F.
2. Combine first five ingredients in med bowl.
3. Add butter and stir until moist clumps form.
4. Press into bottom and 1 inch up sides of 10 inch springform pan.
5. Bake 5 mins, or until set.
6. Set aside.
7. Reduce oven temp to 325 degrees F.
8. For Filling: Beat cream cheese and sugar in large bowl until blended.
9. Beat in one egg at a time, until blended.
10. Beat in both extracts.
11. Pour half of mixture into prepared crust.
12. Sprinkle with 1/2 inch toffee pieces.
13. Top with remainder of cream cheese mixture.
14. Bake until edges are puffed but center is barely set- approx 55 minutes.
15. Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
16. Pour topping over hot cheesecake and bake another 5 minutes, until just set.
17. Transfer to cooling rack for 10 minutes.
18. Run knife around edges.
19. Chill overnight.
20. Remove pan sides and place on serving platter.
21. Sprinkle with extra crushed toffee.
22. Enjoy!

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Taken from www.food.com/recipe/english-toffee-cheesecake-31033 (may not work)