Caramel Toffee Crunch Cheesecake 

1. Prepare the Crust:

Preheat the oven to 300°F (150°C).

In a bowl, combine graham cracker crumbs, toffee bits, salt, brown sugar, and melted butter. Mix well.

Press the mixture into a 10-inch springform pan lined with parchment paper, making sure to push it all the way up the sides.

Sprinkle the chocolate chips on top and bake for about 5 minutes, or until the chocolate chips are melty.

Smooth them out with an offset spatula and freeze while preparing the filling.

2. Make the Caramel:

In a medium saucepan, combine sugar and corn syrup.

Cook over medium heat, stirring occasionally, until it turns a caramel color.

Add the butter and stir until melted, then add the heavy cream and stir until combined.

If clumps form, return to heat until dissolved. Store in the refrigerator if not using right away (makes about ¾ cup).

3. Prepare the Filling:

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

Add the vanilla and caramel, beating well. Then, add the eggs and mix until just combined.

Pour the filling into the chilled crust.

Wrap the springform pan in wet dishtowels to help it cook evenly and prevent cracking.

Bake for 1 hour and 20 minutes. The center will still jiggle slightly.

4. Cool the Cheesecake:

Turn off the oven and open the door about 4 inches. Leave the cheesecake inside for an additional 30 minutes.

Remove from the oven and let cool for about 30 minutes.

Refrigerate for 6 hours or overnight to set.

5. Prepare the Topping:

In a chilled bowl, beat the whipping cream and powdered sugar until stiff peaks form.

Combine the remaining caramel and ½ cup toffee bits.

Spread this mixture over the top of the chilled cheesecake, carefully smoothing it out.

Pipe the whipped cream around the edge and garnish with more toffee bits.

6. Slice and Serve:

Slice with a large wet knife for cleaner cuts and enjoy your Caramel Toffee Crunch Cheesecake!

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