Thyme & Lemon Tiramisu Cheesecake with Toffee Crunch Topping

Ingredients:

• 12 oz. Thyme & Lemon Cookies
• 6 tbsp. Unsalted Butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups Granulated Sugar
• 1/4 cup All-Purpose Flour
• 4 Large Eggs, room temperature
• 1/2 cup Sour Cream, room temperature
• 1/2 tsp. Vanilla Extract
• 1/4 cup Espresso, cooled
• 1/4 cup Coffee Liqueur
• 1/2 cup Toffee Bits

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil.
2. Crush the Thyme & Lemon cookies using a food processor or place them in a plastic bag and crush with a rolling pin. Add the melted butter and mix until the crumbs are coated. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the flour and mix until just combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract. Pour half of the mixture over the cooled crust.
5. In a small bowl, whisk together the cooled espresso and coffee liqueur. Dip half of the remaining Thyme & Lemon cookies in the mixture and layer them on top of the cheesecake. Pour the remaining cheesecake mixture over the cookies.
6. Dip the other half of the cookies in the remaining espresso mixture and layer them on top of the cheesecake.
7. Bake for 65-75 minutes, or until the top is set but the center jiggles slightly when shaken. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door slightly open.
8. Remove from the oven and cool completely on a wire rack. Refrigerate for at least 6 hours or overnight.
9. To make the toffee crunch topping, spread the toffee bits in a single layer on a baking sheet lined with parchment paper. Bake at 350°F for 5-7 minutes, or until the toffee is melted and bubbly. Let cool completely before breaking into small pieces.
10. Before serving, sprinkle the toffee crunch topping over the chilled cheesecake.