Caramel Toffee Delight Cheesecake

Ingredients:

• Shortbread Base:
• 1 1/2 cups shortbread cookie crumbs
• 1/3 cup melted butter


• Salted Caramel Filling:
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup salted caramel sauce


• Toffee Crunch Topping:
• 1/2 cup toffee bits
• 1/4 cup finely chopped pecans
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/4 cup melted butter

Instructions:

1. Preheat the oven to 350°F (175°C).


2. In a bowl, mix the shortbread cookie crumbs and melted butter until well combined.


3. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.


4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.


5. Add the sugar and vanilla extract, and mix until well combined.


6. Add the eggs one at a time, beating well after each addition, and finally stir in the salted caramel sauce.


7. Pour the cheesecake mixture over the shortbread base in the springform pan.


8. In a separate bowl, mix together the toffee bits, chopped pecans, brown sugar, flour, and melted butter until well combined.


9. Sprinkle the toffee crunch topping over the cheesecake mixture.


10. Bake the cheesecake for 45-50 minutes, or until the edges are lightly golden and the center is set.


11. Remove the cheesecake from the oven and let it cool to room temperature.


12. Refrigerate the cheesecake for at least 3 hours, or until it is completely chilled and set.


13. Serve chilled and enjoy!