English Toffee Cheesecake

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Contents 1 Description 2 Ingredients 3 Directions 4 Contributed by:

[edit] Description

[edit] Ingredients

For crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup toasted almonds, finely chopped
• 1/2 cup English toffee bits (see Note)
• 2 tablespoons, packed, dark brown sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

For filling:

• 4 8-ounce packages cream Cheese at room temperature
• 1 cup dark brown sugar, packed
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 8 ounces English toffee bits

For topping:

• 1 16-ounce container (2 cups) sour cream
• 1/2 cup Sugar
• 1 teaspoon vanilla extract

[edit] Directions

For crust:

1. Preheat oven to 350 degrees.
2. Mix graham cracker crumbs, chopped almonds, 1/2 cup toffee bits, 2 tablespoons brown sugar and salt in a bowl.
3. Add butter and stir until moist clumps form. Press mixture over bottom and 1 inch up sides of a 10-inch diameter springform pan. #Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 degrees.

For filling:

1. Beat cream Cheese and Sugar in large bowl until blended. Beat in eggs one at a time, blending well after each one.
2. Beat in vanilla and almond extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces.
3. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.

For topping:

1. Mix sour cream, Sugar and vanilla in medium bowl until smooth.
2. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Chill cake overnight for best results.

[edit] Contributed by:

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