Toffee Cheesecake

• 1 12 cups graham cracker crumbs
• 12 cup toasted almond, finely chopped
• 2 tablespoons brown sugar
• 6 tablespoons butter, melted
• 14 teaspoon salt (optional)
• 4 (8 ounce) packages cream cheese, at room temperature
• 1 cup brown sugar
• 4 eggs
• 1 tablespoon vanilla
• 1 14 cups toffee pieces (crushed Heath's bars)
• 1 (16 ounce) container sour cream
• 12 cup sugar
• 1 teaspoon vanilla

1. Crust: Combine graham cracker crumbs, almonds, brown sugar and salt in medium bowl.
2. Add butter and stir.
3. Press into bottom and 1 inch up sides of 10 inch springform pan.
4. Bake 5 minutes at 350 degrees.
5. Set aside.
6. Reduce oven temperature to 325 degrees.
7. Filling: Beat cream cheese and sugar in large bowl.
8. Beat in eggs, one at a time.
9. Beat in vanilla.
10. Set aside 2 tbsps.
11. toffee bits.
12. Stir remaining toffee bits into batter.
13. Bake 1 hour or until edges are puffed, but center is barely set.
14. Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
15. Pour topping over hot cheesecake.
16. Bake 5-10 minutes , until just set.
17. Transfer to a wire rack for 10 minutes.
18. Run knife around edges.
19. Cool.
20. Chill in refrigerator overnight.
21. Decorate with 2 tbsps.
22. reserved crushed heath bars before serving.

graham cracker crumbs, almond, brown sugar, butter, salt, cream cheese, brown sugar, eggs, vanilla, toffee, sour cream, sugar, vanilla

Taken from www.food.com/recipe/toffee-cheesecake-333781 (may not work)