Divine Toffee Cream Cheesecake

Graham Cracker Base

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

Plain Cheesecake Filling

• 2 containers of 8oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ¼ tsp salt

Toffee Crunch Topping

• ¾ cup toffee bits
• 1 cup sour cream
• 3 tbsp granulated sugar

Directions

1. Preheat your oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes until lightly browned and set aside to cool.
3. In a large bowl, beat the cream cheese until it becomes soft and creamy. Add the sugar and continue to beat until fluffy. Mix in the eggs, vanilla extract, and salt until well combined.
4. Pour the cheesecake filling over the graham cracker base.
5. Bake the cheesecake for 40-45 minutes or until the sides are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 10-15 minutes before removing it and placing it on a wire rack to cool completely.
6. In a bowl, mix together the toffee bits, sour cream, and sugar until well combined. Spread the mixture over the cooled cheesecake.
7. Refrigerate the cheesecake for at least 4 hours before serving. Slice and Enjoy!