Toffee Crunch Cheesecake

Graham Cracker Base:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

New York-Style Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature (3 containers)
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract

Toffee Crunch Topping:

• 1 cup packed light brown sugar
• 1/2 cup unsalted butter, cut into small pieces
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 1/2 cup toffee bits

Instructions:

1. Preheat the oven to 350°F.
2. For the graham cracker base, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
3. For the filling, beat the cream cheese and sugar together until smooth. Mix in the eggs, one at a time, followed by the vanilla extract. Pour the mixture over the cooled crust.
4. Bake the cheesecake for 45-50 minutes, or until the center is set and the edges are lightly golden. Allow the cheesecake to cool to room temperature, then chill it in the refrigerator for at least 4 hours or overnight.
5. For the toffee crunch topping, bring the brown sugar, butter, and heavy cream to a boil in a medium-sized saucepan over medium heat. Cook, stirring constantly, for 2-3 minutes or until the mixture thickens slightly. Remove the pan from the heat and stir in the vanilla extract and toffee bits. Allow the mixture to cool slightly.
6. Pour the toffee crunch topping over the chilled cheesecake, spreading it evenly over the top. Return the cheesecake to the fridge for at least 15 minutes before serving.