Caramel Toffee Bar Cheesecake

For best flavor this cheesecake and any cheesecake is best prepared a day ahead, to save time chop caramels hours or days in advance and keep in a ziploc bag until ready to use :)

• Ready In: 24 hrs 50 mins
• Serves: 10-12

Ingredients

• CRUST

• 1 1⁄4 cups graham cracker crumbs
• 4  tablespoons brown sugar
• 1⁄4 cup  cold butter
• 1⁄4 cup  butterscotch chips

• CAKE

• 4 (8 ounce) packages cream cheese, softened (2 pounds)
• 1 (14 ounce) can sweetened condensed milk
• 2⁄3 cup sugar
• 5  eggs
• 2 1⁄2 teaspoons vanilla
• 1  tablespoon lemon juice
• 15 -18  wrapped  caramels, chopped
• 1⁄2-3⁄4 cup  Heath candy bars or 1⁄2-3⁄4 cup  Skor candy bar, finely crushed

• SOUR CREAM TOPPING

• 1 1⁄2 cups sour cream
• 1⁄2 teaspoon vanilla
• 1 -2  tablespoon sugar

Directions

1. Set oven to 375 degrees.
2. Set oven rack to second-lowest position.
3. Prepare a 9 or 10-inch springform pan.
4. For the crust: In a food processor, pulse the graham cracker crumbs, brown sugar, butter and the butterscotch baking chips together to form a crumbly mixture.
5. Remove and press into bottom of springform pan (do not bake).
6. To make cheesecake: In a mixer bowl, cream the creamcheese with condensed milk and sugar until smooth.
7. Add in eggs one at a time.
8. Add in vanilla and lemon juice.
9. Fold in the chopped caramels.
10. Pour into prepared crust in the pan.
11. Place in the oven, and reduce heat to 350 degrees.
12. Bake until set (about 45 minutes).
13. To make topping: In a small bowl, whisk together the sour cream, vanilla and sugar until smooth.
14. Spread over warm cake, and return to oven to bake an additional 6-8 minutes.
15. Remove the cake from oven and refrigerate several hours or overnight.
16. Before serving, sprinkle with chopped toffee bars.