"This is the winner of the Philadelphia Cheesecake Contest and is a twist on a classic holiday favorite. Recipe by Deborah Biggs."
crushed nabisco ginger snaps
cream cheese, Softened
apple pie filling, divided
walnut pieces, divided
toffee pieces, divided
Heat oven to 325. Mix ginger snap crumbs, butter and 2 tablespoons sugar; press onto bottom and up side of 9-inch pie plate.
Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in half each of pie filling, nuts and toffee. Pour into crust.
Bake 35 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee.