Almond Roca Cheesecake - cooking recipe

Ingredients

Cheesecake
3/4 cup graham cracker crumbs
1/2 cup chopped almond roca buttercrunch toffee
1/4 cup butter, melted
24 ounces cream cheese, softened
1 (14 ounce) can eagle brand sweetened condensed milk
3 eggs
1 teaspoon almond extract
Almond Roca Topping
1/3 cup firmly packed brown sugar
1/3 cup whipping cream
1/2 cup chopped almond roca buttercrunch toffee

Preparation

Preheat oven to 300 degrees F.
Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 x 9 inch baking pan.
In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
* If using a 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.