Ginger Toffee Cheesecake

• 2 cups crushed gingersnap cookies (about 45 cookies)
• 1/2 cup English toffee bits or almond brickle chips
• 2 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sour cream
• 1 cup sugar
• 1/4 cup all-purpose flour
• 2 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 3/4 cup caramel ice cream topping
• 1/2 cup English toffee bits or almond brickle chips

1. In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
2. In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a
3. .
4. Bake at 350u0b0 for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Combine topping ingredients; serve with cheesecake. Refrigerate leftovers.

cookies, toffee bits, butter, cream cheese, sour cream, sugar, allpurpose, vanilla, eggs, caramel ice cream topping, toffee bits

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