Moose Munch Cheesecake

Prepare the Crust:

Preheat oven to 350°F (175°C).

Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.

Fold in sour cream until the mixture is uniform.

Pour the filling over the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:

Bake in the preheated oven for 50 minutes or until the center is just set and the edges are lightly golden.

Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Add the Moose Munch Topping:

Once the cheesecake is cool, pour caramel sauce evenly over the top.

Sprinkle chopped nuts and toffee bits over the caramel.

Drizzle melted chocolate across the top in a decorative pattern.

Chill and Serve:

Refrigerate the cheesecake for at least 4 hours, or overnight, before serving to set the toppings and firm up the filling.

Prep Time: 30 minutes | Cooking Time: 50 minutes | Additional Time: 5 hours | Total Time: ~6 hours 20 minutes