Almond and Heath Candy Bar Cheesecake
1 cup shortbread cookie crumbs - about 15 Lorna Doones
3 tablespoons butter, melted
1 tablespoon sugar
3 pkgs. (8 oz. each) cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla
1/2 cup sour cream
6 ounces Heath candy bars, frozen and crushed
1 tablespoon flour
1 cup shortbread cookie crumbs - about 15 Lorna Doone's
1/3 cup packed brown sugar
1/4 cup butter
1 cup chopped almonds
3/4 cup caramel ice cream topping
Crust: Combine cookie crumbs, butter, and sugar. Mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes at 350ºF. Cool.
Filling: In mixing bowl, beat cream cheese, sugar, and vanilla with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Toss crushed candy bars with flour. Add to cream cheese mixture. Stir until blended. Pour filling into prepared crust.
Topping: Combine crushed cookies and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in chopped almonds. Sprinkle mixture over filling. Bake at 350ºF for 1 hour and 5 minutes, or until set.
Drizzle with caramel ice cream topping. Continue baking for 10 minutes more. Remove from oven and cool. Carefully release springform pan. Chill at least 4 hours, or overnight before serving.