HEATH BAR CRUNCH CHEESECAKE

HEATH BAR CRUNCH CHEESECAKE image

Yield 2 cakes

Number Of Ingredients 17

Crust:
3c. graham cracker crumbs
3/4c. (11/2 sticks) unsalted butter, melted
1/4c. packed golden brown sugar
1 teas. vanilla
Filling:
21/2c coarsely crushed chocolate-covered English toffee (such as Heath Bar or Skor, about 14oz.)
6 8-oz. pkgs cream cheese, room temp.
2c. sugar
4 tablsp. vanilla
2c. sour cream
8 large eggs
Topping:
3 cups sour cream
1/2c. sugar
4 teasp. vanilla
Coarsely chopped chocolate covered English toffee

Steps:

For Crust: Preheat oven to 350 degrees. Butter two 9" springform pans. Blend all ingredients in processor until moist. Divide mixture between prepared pans. Press onto bottom and 2" up sides of pans. For Filling: Sprinkle 11/4 c. crushed toffee over bottom of each crust. Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs 1 at a time. Divide filling between prepared crusts. Bake cakes until golden on top, cracked around edges and just set in center, about 1 hr. 5 min. Transfer cakes to racks; let cool 10 min (centers will fall). Maintain oven temp. Meanwhile, prepare topping: Whisk first 3 ingredients in medium bowl to blend. Spoon over cakes. Bake until topping just sets, about 5 minutes. Refrigerate immediately. Chill uncovered overnight. Cut around pan sides to loosen cakes. Release sides. Top with toffee.