English Toffee Cheesecake

I've made this dream twice and can't wait for the excuse to make it a third time!! Even after having a piece in the freezer for two months, it was still delicious!

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• Crust

• 1 1⁄2 cups graham cracker crumbs
• 1⁄2 cup  toasted almond, finely chopped
• 1⁄2 cup  toffee pieces (I like Skor)
• 2  tablespoons  packed dark brown sugar
• 1⁄4 teaspoon salt
• 6  tablespoons unsalted butter, melted

• Filling

• 4 (8 ounce) packages cream cheese, room temp
• 1  cup  packed dark brown sugar
• 4  large eggs
• 1  tablespoon vanilla extract
• 1⁄4 teaspoon  almond extract
• 8  ounces  chocolate-covered english toffee bars, cut into 1/2 inch pieces (Skor)

• Topping

• 1 (16 ounce) container sour cream
• 1⁄2 cup sugar
• 1  teaspoon vanilla extract
•  extra crushed  chocolate-covered english toffee bar, for sprinkling

Directions

1. For Crust: Preheat oven to 350 degrees F.
2. Combine first five ingredients in med bowl.
3. Add butter and stir until moist clumps form.
4. Press into bottom and 1 inch up sides of 10 inch springform pan.
5. Bake 5 mins, or until set.
6. Set aside.
7. Reduce oven temp to 325 degrees F.
8. For Filling: Beat cream cheese and sugar in large bowl until blended.
9. Beat in one egg at a time, until blended.
10. Beat in both extracts.
11. Pour half of mixture into prepared crust.
12. Sprinkle with 1/2 inch toffee pieces.
13. Top with remainder of cream cheese mixture.
14. Bake until edges are puffed but center is barely set- approx 55 minutes.
15. Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
16. Pour topping over hot cheesecake and bake another 5 minutes, until just set.
17. Transfer to cooling rack for 10 minutes.
18. Run knife around edges.
19. Chill overnight.
20. Remove pan sides and place on serving platter.
21. Sprinkle with extra crushed toffee.
22. Enjoy!