Tiramisu Cheesecake with Toffee Crunch Topping

Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup strong coffee or espresso, cooled
• 1/4 cup Kahlúa or other coffee liqueur
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 cup heavy cream, chilled
• 1 cup toffee candy bits or chopped toffee candy bars

Instructions:

1. Preheat the oven to 350°F.
2. Mix together the Graham cracker crumbs and melted butter in a bowl, and press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden brown. Let cool while preparing the filling.
3. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
4. Add the cooled coffee or espresso, Kahlúa, cocoa powder, and vanilla extract, and beat until well combined.
5. In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
6. Pour the mixture over the cooled crust, and smooth it out with a spatula.
7. Bake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, and let the cheesecake cool inside for 30 minutes with the door slightly ajar.
8. Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator to chill overnight.
9. When ready to serve, sprinkle the toffee candy bits over the top of the cheesecake, slice and serve.