English Toffee Cheesecake
1-1/2 cups graham crackers - about 5 ounces
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (Skor)
2 tablespoons packed dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
4 pkgs. (8 oz. each) cream cheese, room temperature
1 cup packed dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon chocolate covered English toffee (Skor), cut in 1/2-in. pieces
1 container (16 oz.) sour cream
1/2 cup sugar
1 teaspoon vanilla extract
Prepare this cake a day ahead.
Crust: Preheat oven to 350ºF. 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-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325ºF.
Filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 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.
Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot 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.