Shortbread Delight Cheesecake

Shortbread Base

• 1 and 1/2 cups shortbread cookie crumbs
• 3 tablespoons unsalted butter, melted

New York-style Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 tablespoon cornstarch

Toffee Crunch Topping

• 1/2 cup toffee chips

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a small bowl, mix together shortbread cookie crumbs and melted butter. Press mixture onto bottom of prepared pan.
3. In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in sour cream and cornstarch. Pour mixture over the crust.
5. Bake for 45-50 minutes or until edges are set and the center is slightly jiggly.
6. Remove from the oven and allow the cheesecake to cool to room temperature. Then refrigerate for at least 6 hours or overnight.
7. To serve, carefully remove cheesecake from the pan. Sprinkle the toffee chips over the top of the cheesecake and serve chilled.