Toffee Crunch Cheesecake Squares

• 2 14 cups graham cracker crumbs
• 13 cup butter, melted
• 14 cup corn syrup
• 2 (250 g) packages cream cheese, softened (light or regular)
• 34 cup brown sugar, packed
• 13 cup cornstarch
• 2 eggs
• 1 cup milk
• 2 teaspoons vanilla
• 34 cup English toffee bits, divided

1. Preheat oven to 325F Line a 13x9-inch metal baking pan with foil, leaving 2-inches overhang at each end.
2. In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan.
3. Bake for about 10 minutes or until puffed.
4. Set aside.
5. Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth; beat in cornstarch until blendfed.
6. Beat in eggs, one at a time.
7. Beat im milk then vanilla until blended.
8. Using a rubber spatula, fold in 1/2 cup of the toffee bits.
9. Pour evenly over baked crust.
10. Bake for about 30 minutes, or until edges are puffed and center is slightly jiggly.
11. Immediately sprinkle with remaining toffee bits.
12. Let cool completely in pan on rack.
13. Cover and refrigerate for at least 2 hours, until chilled, or up to 2 days.
14. Remove from pan using foil overhang as handles.
15. Cut into squares.
16. COOKING TIP: When baking, it's best to have all ingredients at room temperature for easier blending.
17. These freeze well.
18. Wrap cooled squares in plastic wrap, then place in an airtight container or freezer bag and freeze for up to 2 months.
19. Let thaw in the refrigerator.

graham cracker crumbs, butter, corn syrup, cream cheese, brown sugar, cornstarch, eggs, milk, vanilla, toffee bits

Taken from www.food.com/recipe/toffee-crunch-cheesecake-squares-442461 (may not work)