Strawberry Toffee Cheesecake

Oreo Crust:

• 24 Oreo cookies, crushed into crumbs
• 4 tablespoons unsalted butter, melted

Strawberry Filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup strawberry puree

Toffee Crunch Topping:

• 1 cup toffee bits
• 1/2 cup chopped almonds

Directions:

1. Preheat oven to 325°F.
2. In a small bowl, mix together the Oreo crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually beat in the sugar, then eggs, one at a time. Mix in the sour cream and vanilla extract until well blended.
4. Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of strawberry puree onto the batter and swirl with a knife to create a marbled effect. Pour in the remaining cheesecake batter and smooth the top with a spatula. Bake for 45-50 minutes or until the center is almost set.
5. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
6. Remove the cheesecake from the oven and let cool to room temperature on a wire rack.
7. In a small bowl, mix together the toffee bits and chopped almonds. Sprinkle the mixture over the cheesecake.
8. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.