English Toffee Cheesecake
1 1/2 cups graham cracker crumbs
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits
2 tablespoons dark brown sugar, firmly packed
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
4 8 ounce packages cream cheese, room temperature
1 cup dark brown sugar, firmly packed
4 large eggs
1 tablespoon vanilla
1/4 teaspoon almond extract
8 ounces English toffee, 1/2" cubes
1 16 ounce sour cream
1/2 cup sugar
1 teaspoon vanilla
Assorted colored candies for decorating.
FOR CRUST: Preheat ovoen to 350 degrees. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10" springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 degrees.
FOR FILLING: Beat cream cheese and sugar in large bowl until blended. Beat in eggs, one at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.
MEANWHILE, PREPARE TOPPING: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hopt cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.
Remove pan sides and place cake on platter. Garnish top with candies.