Cornbread Cheesecake with New York-style Filling and Toffee Crunch Topping

Ingredients:

• 1 1/2 cups cornbread crumbs
• 3 tablespoons sugar
• 1/3 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup toffee bits

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together cornbread crumbs, sugar, and melted butter. Press firmly onto bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat cream cheese until creamy. Add sugar and beat again until well combined.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla extract and beat until combined.
6. Stir in heavy cream and mix until smooth.
7. Pour the filling over the cooled crust and bake for 50-60 minutes or until the center is almost set.
8. Remove from the oven and allow it to cool to room temperature.
9. Refrigerate for at least 4 hours or overnight to set.
10. Before serving, sprinkle with toffee bits on top.