Almond Toffee Cheesecake

Vanilla Wafer Crust Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup light brown sugar, packed

Almond Cream Cheese Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Toffee Crunch Topping Ingredients:

• 1 cup light brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 cup sliced almonds, toasted

Instructions:

1. Preheat oven to 350°F.
2. Make the vanilla wafer crust by mixing together vanilla wafer crumbs, melted butter, and brown sugar. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
3. Make the Almond Cream Cheese Filling by beating the cream cheese and sugar until light and fluffy. Add in eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond extract. Pour filling into cooled crust.
4. Bake for 45-50 minutes, or until the cheesecake is set and golden brown on top.
5. Make the Toffee Crunch Topping by heating brown sugar, melted butter, and heavy cream in a small saucepan over medium heat. Cook and stir constantly until the mixture comes to a boil. Remove from heat and stir in vanilla extract and sliced almonds. Let cool for a few minutes before pouring over cooled cheesecake.
6. Chill cheesecake in fridge for at least 4 hours or overnight before serving.