Ingredients: Crust: 1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers) 1/2 cup toasted almonds, finely chopped 1/2 cup English toffee bits (such as Skor) 2 tablespoons (packed) dark brown sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, melted Filling: 4 8-ounce packages cream cheese, room temperature 1 cup (packed) dark brown sugar 4 large eggs 1 tablespoon vanilla extract 1/4 teaspoon almond extract 8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces Topping: 1 16-ounce container sour cream 1/2 cup sugar 1 teaspoon vanilla extract Assorted candies (such as gumdrops and holiday M&M`s)
Directions:1. For crust: Preheat oven to 350 F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 F. 2. For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes. 3. Meanwhile, prepare topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight. 4. Remove pan sides and place cake on platter. Garnish top with candies. |