Apple Pie Cheesecake with Vanilla Filling and Toffee Crunch Topping

Ingredients:

• 1 1/2 cups finely crushed graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1 (21 oz) can of apple pie filling
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/4 cup toffee bits, for topping

Instructions:

1. Preheat oven to 325°F. Start by making the crust. In a bowl, mix together the crushed graham cracker crumbs, melted butter, 1/4 cup sugar, and cinnamon until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes, or until golden brown. Remove from oven and let cool.
2. Spread the apple pie filling evenly over the crust and set aside.
3. In a large bowl, beat the cream cheese with an electric mixer on low speed until creamy, about 1 minute. Gradually add in 1 cup of sugar and continue to beat until well combined.
4. Mix in the vanilla extract and add the eggs, one at a time, beating well after each addition until just combined. Pour the mixture over the apple pie filling in the springform pan and smooth out the top with a spatula.
5. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door closed.
6. Take the cheesecake out of the oven and run a knife around the edges of the pan. Let it cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.
7. Sprinkle the toffee bits over the top of the cheesecake before serving.