Toffee Crunch Cheesecake

• 1-1/2 cups graham cracker crumbs
• 2 tablespoons brown sugar
• 1/3 cup butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup milk chocolate English toffee bits
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 teaspoons vanilla extract
• 4 large eggs, lightly beaten
• 1-1/2 cups sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup milk chocolate English toffee bits

1. In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350u0b0 for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits.
2. In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a
3. .
4. Bake at 350u0b0 for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen.
5. For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits.

graham cracker crumbs, brown sugar, butter, vanilla, milk chocolate, cream cheese, sugar, sour cream, vanilla, eggs, sour cream, sugar, vanilla, milk chocolate

Taken from www.tasteofhome.com/recipes/toffee-crunch-cheesecake/ (may not work)