- 2
Ingredients
- Crust:
- 3 cups graham cracker crumbs
- 3/4 (1 1/2 sticks) unsalted butter, melted
- 1/4 (packed) golden brown sugar
- 1 tsp vanilla extract
- Filling:
- 2 1/2 cups coarsely crushed chocolate covered English toffee (such as Heath bar or Skor; about 14 ounces)
- 6 (8 oz pkgs) cream cheese, room temperature
- 2 cups sugar
- 4 tbs vanilla extract
- 2 cups sour cream
- 8 large eggs
- Topping:
- 3 cups sour cream
- 1/2 cup sugar
- 4 tsp vanilla extract
- Coarsely chopped chocolate covered English toffee
Preparation
Step 1
Crust:
Preheat oven to 350°F Butter 9 inch-diameter springform pan with 2 3/4 inch-high sides. Blend all ingredients in processor until moist. Press onto bottom and 2 inches up sides of pans.
Filling: Sprinkle 1 1/4 cups crushed toffee over bottom of crust. Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs 1 at a time.
Bake cakes until golden on top, cracked around edges and just set in center, about 1 hour 5 minutes. Transfer cakes to racks; let cool 10 minutes (centers will fall).
Maintain oven temperature.
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.