Ginger Toffee Cheesecake

ginger toffe and caramel, YUM! from taste of home

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 2  cups  crushed  gingersnaps (about 34 cookies)
• 1⁄2 cup  English toffee bits or 1⁄2 cup  almond brickle chips
• 2  tablespoons butter, melted

• Filling

• 1 (8 ounce) package cream cheese, softened
• 1  cup sugar
• 1⁄4 cup all-purpose flour
• 3  eggs, lightly beaten
• 1 1⁄2 cups sour cream
• 2  teaspoons vanilla extract

• Topping

• 3⁄4 cup  caramel ice cream topping
• 1⁄2 cup  English toffee bits or 1⁄2 cup  almond brickle chips

Directions

1. In a bowl, combine cookie crumbs and toffee bits; stir in butter.
2. Press onto the bottom and 2 inches up the sides of an ungreased 9 inch springform pan.
3. In a large mxing bowl, beat cream cheese and sugar until smooth.
4. Beat in flour.
5. Add eggs; beat on low speed just until combined.
6. Beat in sour cream and vanilla just until blended.
7. Pour into crust.
8. Place pan on a baking sheet.
9. Bake at 350 for 45-50 minutes or until center is almost set.
10. Cool on a wire rack for 10 minutes.
11. Carefully run a knife around edge of pan to loosen; cool for 1 hour.
12. Cover and chill overnight.
13. Remove sides of pan.
14. Combine topping ingredients; serve with cheesecake.
15. Refrigerate leftovers.