Almond Roca Cheesecake

• Cheesecake
• 3/4 cup graham cracker crumbs
• 1/2 cup chopped almond roca buttercrunch toffee
• 1/4 cup butter, melted
• 24 ounces cream cheese, softened
• 1 (14 ounce) can eagle brand sweetened condensed milk
• 3 eggs
• 1 teaspoon almond extract
• Almond Roca Topping
• 1/3 cup firmly packed brown sugar
• 1/3 cup whipping cream
• 1/2 cup chopped almond roca buttercrunch toffee

1. Preheat oven to 300 degrees F.
2. Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 x 9 inch baking pan.
3. In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
4. In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
5. Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
6. * If using a 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

graham cracker crumbs, toffee, butter, cream cheese, condensed milk, eggs, almond, topping, brown sugar, whipping cream, toffee

Taken from www.food.com/recipe/almond-roca-cheesecake-341398 (may not work)