English Toffee Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups graham cracker crumbs
1/2 cup toasted almond, finely chopped
1/2 cup toffee pieces (I like Skor)
2 tablespoons packed dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Filling
4 (8 ounce) packages cream cheese, room temp
1 cup packed dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered english toffee bars, cut into 1/2 inch pieces (Skor)
Topping
1 (16 ounce) container sour cream
1/2 cup sugar
1 teaspoon vanilla extract
extra crushed chocolate-covered english toffee bar, for sprinkling

Preparation

For Crust: Preheat oven to 350 degrees F.
Combine first five ingredients in med bowl.
Add butter and stir until moist clumps form.
Press into bottom and 1 inch up sides of 10 inch springform pan.
Bake 5 mins, or until set.
Set aside.
Reduce oven temp to 325 degrees F.
For Filling: Beat cream cheese and sugar in large bowl until blended.
Beat in one egg at a time, until blended.
Beat in both extracts.
Pour half of mixture into prepared crust.
Sprinkle with 1/2 inch toffee pieces.
Top with remainder of cream cheese mixture.
Bake until edges are puffed but center is barely set- approx 55 minutes.
Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
Pour topping over hot cheesecake and bake another 5 minutes, until just set.
Transfer to cooling rack for 10 minutes.
Run knife around edges.
Chill overnight.
Remove pan sides and place on serving platter.
Sprinkle with extra crushed toffee.
Enjoy!