Creamy Vanilla Toffee Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Creamy Vanilla Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tsp pure vanilla extract
• 4 large eggs

Toffee Crunch Topping

• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 cup brown sugar
• 1 tsp pure vanilla extract
• 1/2 cup chopped toasted almonds

Instructions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan with a little butter
2. Mix the Graham cracker crumbs, sugar, and melted butter in a medium-sized bowl until well combined. Press the mixture firmly into the bottom of the prepared pan.
3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar, vanilla extract, and 1 egg at a time, beating well after each addition until thoroughly combined.
4. Pour the cream cheese mixture over the Graham cracker crust and smooth the top with a spatula. Bake for 40-45 minutes or until the edges are slightly golden and the center is set.
5. While the cheesecake is baking, prepare the toffee crunch topping. In a small saucepan, whisk together the heavy cream, butter, and brown sugar over medium heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-6 minutes until the mixture thickens slightly. Remove from heat and stir in the vanilla extract and chopped toasted almonds.
6. Once the cheesecake is baked, remove from the oven and let cool for about 10 minutes. Pour the toffee crunch mixture over the top and spread it out with a spatula, making sure it covers the entire surface. Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the toffee topping is set.
7. Remove the cheesecake from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
8. Serve and enjoy the creamy vanilla toffee cheesecake!