Praline Cheesecake With Hot Fudge Caramel Sauce

• 1/4 cup Land O Lakes Butter, melted
• 1 cup graham cracker crumbs
• 1/2 cup ground or very finely chopped pecans
• 1/2 cup firmly packed brown sugar
• 1/2 cup English toffee bits or milk chocolate English toffee bits
• 1 cup sugar
• 4 (8-ounce) packages cream cheese, softened
• 4 Land O Lakes Eggs
• 1/4 cup English toffee bits or milk chocolate English toffee bits
• 1/4 cup finely chopped pecans
• 1/4 cup Land O Lakes Butter
• 2/3 cup firmly packed brown sugar
• 1/3 cup Land O Lakes Heavy Whipping Cream
• 1/4 cup light corn syrup
• 2 (1-ounce) squares bittersweet or semi-sweet baking chocolate, coarsely chopped
• 1 teaspoon vanilla

1. Heat oven to 300F.
2. Lightly grease sides only of 10-inch springform pan.
3. Stir together all crust ingredients except 1/2 cup toffee bits in bowl.
4. Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.
5. Bake 10-12 minutes or until edges are lightly browned.
6. Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
7. Combine 1 cup sugar and cream cheese in bowl.
8. Beat at medium speed, scraping bowl occasionally, until creamy.
9. Add eggs; continue beating until well mixed.
10. Do not over beat.
11. Pour over crust.
12. Bake 70-75 minutes or until edges are set and lightly browned.
13. Center will move slightly when side of pan is tapped.
14. Loosen cheesecake from side of pan by running greased knife around inside of pan.
15. Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top.
16. Cool 1 hour on cooling rack at room temperature.
17. Refrigerate in pan, uncovered, 3-4 hours or until thoroughly chilled.
18. Cover; refrigerate until serving.
19. Melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup.
20. Cook, stirring occasionally, until mixture just comes to a boil.
21. Boil 3 minutes.
22. Remove from heat.
23. Add chocolate; stir until melted and smooth.
24. Stir in vanilla.
25. Cool slightly; place in microwave-safe bowl.
26. Cover; refrigerate until serving time.
27. Just before serving, microwave sauce, stirring every 30 seconds, until warm.

butter, graham cracker crumbs, ground, brown sugar, toffee bits, sugar, cream cheese, o lakes eggs, toffee bits, pecans, butter, brown sugar, cream, light corn syrup, chocolate, vanilla

Taken from www.landolakes.com/recipe/603/praline-cheesecake-with-hot-fudge-caramel-sauce (may not work)