Cookies, Cream, and Toffee Cheesecake

Ingredients:

• 8 oz Graham crackers, crushed
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup Cookies & Cream cookie crumbs
• 1 tsp kosher salt
• 1 cup toffee bits, divided

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the crushed Graham crackers and melted butter until the mixture resembles wet sand.
3. Press the Graham cracker mixture on the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then let cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy and smooth. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and kosher salt.
5. Stir in the Cookies & Cream cookie crumbs and 3/4 cup of the toffee bits until just combined.
6. Pour the cheesecake batter onto the Graham cracker base and smooth out the top with a spatula.
7. Bake the cheesecake in the preheated oven for 50-60 minutes, or until set but still jiggly in the center.
8. Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours, or overnight.
9. Sprinkle the remaining 1/4 cup of toffee bits over the top of the cheesecake before serving.