Fantastic Toffee Cheesecake

• 2-1/2 packages (6.70 ounces each) Girl Scout Toffee-tasticTM, divided
• 1/4 cup butter, melted
• 4 packages (8 ounces each) full-fat cream cheese, softened
• 1 cup sugar
• 1/4 cup cornstarch
• 2 large eggs
• 3/4 cup heavy whipping cream
• 1 tablespoon vanilla extract
• 1 cup brickle toffee bits, divided
• Caramel or chocolate ice cream topping, optional

1. Preheat oven to 350u0b0. Crush 2 boxes of cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack.
2. Meanwhile, beat cream cheese until creamy. Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat).
3. Chop remaining cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan.
4. Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping.

tastic, butter, fullfat cream cheese, sugar, cornstarch, eggs, heavy whipping cream, vanilla, toffee bits, caramel

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