Toffee Crunch Cheesecake

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/3 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 1/2 cup toffee bits

Instructions:

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
2. In a medium bowl, mix together the vanilla wafer crumbs, melted butter, and 2 tablespoons of granulated sugar until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy, about 2 minutes. Add 1 1/4 cups of granulated sugar and beat until fluffy, about 2 minutes. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Pour the mixture over the crust.
4. Bake for 1 hour and 15 minutes or until the edges are lightly golden and the center is almost set.
5. Remove the cheesecake from the oven and top with toffee bits while still warm. Allow to cool completely on the counter before refrigerating for at least 4 hours or overnight.

Serving:

Serve chilled and enjoy!