Buttermilk Biscuit Cheesecake with Toffee Crunch Topping

Ingredients:

• For the Buttermilk Biscuit base:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and diced
• 3/4 cup buttermilk
• For the New York-style filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 2/3 cup sour cream
• 1/3 cup heavy cream
• For the Toffee Crunch topping:
• 1 cup toffee bits
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (180°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
2. For the Buttermilk Biscuit base: In a large bowl, whisk the flour, baking powder, baking soda, and salt. Add the diced butter and use a pastry blender or your fingers to mix until the mixture is crumbly. Add the buttermilk and stir until the mixture comes together and forms a soft dough.
3. Press the dough into the bottom of the prepared pan and bake for 10-12 minutes or until lightly golden. Set aside to cool.
4. For the New York-style filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar, cornstarch, and vanilla extract and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the sour cream and heavy cream and beat until just combined. Do not overmix.
5. Pour the filling over the cooled biscuit base.
6. For the Toffee Crunch topping: In a medium bowl, combine the toffee bits, flour, brown sugar, and cinnamon. Pour in the melted butter and toss to combine. Sprinkle the mixture over the cheesecake filling.
7. Bake for 50-55 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
8. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
9. Serve chilled and enjoy!