Cookies & Cream Toffee Cheesecake

Shortbread Base

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt

Cookies & Cream Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup crushed chocolate sandwich cookies

Toffee Crunch Topping

• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/2 cup crushed toffee candy

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray.
2. In a medium bowl, combine the flour, sugar, butter, and salt until the mixture becomes a dough. Press the dough firmly into the bottom of the prepared pan. Bake for 15-18 minutes or until golden brown.
3. In a large bowl, beat the cream cheese, sugar, flour, and vanilla extract until smooth. Add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Stir in the crushed cookies.
4. Pour the cheesecake mixture over the baked crust, and smooth the surface with a spatula.
5. Bake for 45-50 minutes or until the edges are lightly golden and the center is set.
6. In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Cook, stirring occasionally, until the mixture becomes bubbly and thickens, about 5-7 minutes. Pour the toffee mixture over the cheesecake and top with the crushed toffee candy.
7. Cool the cheesecake completely in the pan on a wire rack, then refrigerate for at least 4 hours before serving.