Toffee Crunch Cream Cheese Cheesecake

Ingredients:

• Shortbread Base:
• 1 1/2 cups shortbread cookie crumbs
• 1/4 cup butter, melted
• Cream Cheese Filling:
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 3 eggs, lightly beaten
• Toffee Crunch Topping:
• 1/2 cup toffee bits
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, melted

Instructions:

1. Preheat oven to 325°F (160°C).
2. For the shortbread base, mix together the cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool on a wire rack.
3. In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth. Add the eggs and beat on low speed until just combined.
4. Pour the cream cheese filling over the cooled shortbread base. Bake for 35-40 minutes or until the center is almost set. Cool on a wire rack for 10 minutes.
5. For the toffee crunch topping, combine the toffee bits, brown sugar, cinnamon and melted butter. Sprinkle over the top of the cheesecake.
6. Bake for an additional 10-15 minutes or until the topping is set. Cool completely on a wire rack.
7. Refrigerate for at least 2 hours before serving.