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1 cup toffee bits
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 cup brown sugar
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.
Pour cheesecake filling over the crust. Bake for 50-60 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
In a small saucepan, combine heavy cream, butter, and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in toffee bits. Allow to cool slightly before pouring over the chilled cheesecake.
Return cheesecake to the refrigerator to set the toffee topping, about 1 hour. Remove from the springform pan and serve.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes (plus chilling time)
Calories per serving: Approximately 450 kcal | Servings: 12 servings
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