Lemon Bar Cheesecake with Toffee Crunch Topping

Ingredients:

• Crust:
• 1 1/2 cups finely crushed Lemon Bar cookies
• 3 tablespoons unsalted butter, melted
• Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• Topping:
• 1 cup toffee bits
• 1/2 cup finely chopped walnuts

Instructions:

1. Preheat the oven to 325°F.
2. Combine the finely crushed Lemon Bar cookies and melted butter in a bowl, mix well. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and let cool for a few minutes.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until creamy and smooth.
5. Add in the eggs one at a time, beating well after each addition.
6. Mix in the fresh lemon juice and lemon zest until well combined.
7. Pour the filling over the cooled crust and smooth it out evenly with a spatula.
8. Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let cool to room temperature.
10. Chill in the refrigerator for at least 3 hours or overnight, until firm.
11. Before serving, combine the toffee bits and chopped walnuts in a bowl. Sprinkle the mixture over the top of the cheesecake.
12. Slice and serve, enjoy!