Recipes

Heat oven to 325°F.

Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan with removable bottom.

Bake 4 minutes.

Beat cream cheese and sugar in large bowl until creamy.

Add melted chocolate, eggs and vanilla; beat until well mixed.

Stir in 3/4 cup toffee bits.

Spread cream cheese mixture over crust.

Continue baking for 50 to 55 minutes or until center is set.

Cool in pan 1 hour.

Remove from pan; place onto serving plate.

Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes).

Pour whipping cream over chocolate chips.

Let stand 5 minutes; stir until smooth.

Cool until mixture falls in ribbons off spoon (about 1 hour).

Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.

Recipe Tip

To melt chocolate, place in 1-quart saucepan. Cook, stirring occasionally, over very low heat until melted. Or, place chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power), stirring occasionally, until melted (1 to 2 minutes).

Preparation time: 15 min Baking time: 54 min

Yield: 16 servings