Toffee Truffle Cheesecake

• 1-1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 1 tablespoon baking cocoa
• 1/3 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup sugar
• 8 ounces bittersweet chocolate, melted and cooled
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1 cup milk chocolate English toffee bits
• 1/4 cup butter, cubed
• 2/3 cup packed brown sugar
• 1 tablespoon corn syrup
• 1/4 cup heavy whipping cream
• 2 tablespoons plus 1/2 cup milk chocolate English toffee bits, divided

1. Preheat oven to 325u0b0. In a small bowl, mix cracker crumbs, sugar and cocoa; stir in butter. Press onto bottom of a greased 9-in. springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate, flour and vanilla. Add eggs; beat on low speed just until blended. Fold in toffee bits. Pour over crust. Place pan on a
3. .
4. Bake 45-50 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. For sauce, melt butter in a small saucepan. Stir in brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 2 minutes. Stir in cream; return to a boil. Remove from heat; stir in 2 tablespoons toffee bits.
6. Remove rim from springform pan. Sprinkle remaining toffee bits over top of cheesecake. Warm sauce if necessary; serve with cheesecake.

graham cracker crumbs, sugar, baking cocoa, butter, cream cheese, sugar, bittersweet chocolate, flour, vanilla, eggs, milk chocolate, butter, brown sugar, corn syrup, heavy whipping cream, milk chocolate

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