- 12
Ingredients
- Crust:
- 1 1/2 c graham cracker crumbs
- 1/2 c toasted almonds, finely chopped
- 1/2 c English toffee bits
- 2 tbs packed dark brown sugar
- 1/4 tsp salt
- 6 tbs unsalted butter, melted
- Filling:
- 4 (8oz) pkg cream cheese, room temperature
- 1 c packed dark brown sugar
- 4 large eggs
- 1 tbs vanilla extract
- 1/4 tsp almond extract
- 8 oz chocolate covered English toffee (Heath Bar), cut into 1/2 inch pieces
- Topping:
- 1 (16oz) container sour cream
- 1/2 c sugar
- 1 tsp vanilla extract
Preparation
Step 1
For crust: Mix first 5 ingredients, add butter and stir. Press in bottom and 1 inch up on the sides of a 10 inch springform pan. Bake at 350* for 5 minutes. Set aside and reduce oven temperature to 325*
For filling: Beat cream cheese and sugar until blended. Beat in eggs one at a time. Beat in both extracts and pour half of mixture over crust. Sprinkle in toffee pieces and pour in remaining cream cheese mix.
Bake until edges are puffed but center is barely set, about 55 minutes.
Meanwhile, prepare topping. Mix sour cream, sugar, and vanilla: beating until smooth. Pour over hot cake.
Bake cake until topping is set, about 5 minutes. Cool for 10 minutes and run knife around outside edge of pan. Chill cake uncovered overnight.