Velvety Toffee Cheesecake with Vanilla Wafer Crust

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Ingredients for Crust:

• 1 1/2 cups finely crushed vanilla wafers (about 45 wafers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Ingredients for Filling:

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature (4 containers)
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 2 large egg yolks
• 1/3 cup sour cream
• 1 tablespoon vanilla extract

Ingredients for Topping:

• 1 cup toffee bits
• 1/2 cup chopped pecans
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter

Instructions:

1. Preheat oven to 375°F.
2. In a medium bowl, combine vanilla wafers, sugar, and melted butter.
3. Press mixture into the bottom of a 9-inch springform pan and set aside.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Gradually beat in sugar and flour.
6. Beat in eggs and egg yolks one at a time.
7. Stir in sour cream and vanilla extract.
8. Pour mixture over prepared crust.
9. Bake for 1 hour or until the center is almost set.
10. Combine topping ingredients in a small saucepan.
11. Stir over low heat until the butter is melted and the mixture is well combined.
12. Spread over cheesecake and bake for an additional 10 minutes.
13. Cool to room temperature on a wire rack.
14. Chill in the refrigerator for at least 4 hours before serving.