Heathbar Crunch Cheesecake
3 cups graham cracker crumbs
3/4 cup unslated butter, melted
1/4 cup brown sugar, packed
1 teaspoon vanilla
2 1/2 cups Heath Bars, coarsely crushed
6 8 oz packages cream cheese, room temperature
2 cups sugar
4 tablespoons vinalla
2 cups sour cream
8 large eggs
3 cups sour cream
1/2 cup sugar
4 teaspoons vanilla
FOR CRUST: Preheat oven to 350 degrees. Butter 2-9" springform pans with 2 3/4" high sides. Blend all ingredients in processor until moist. Divide mixture between prepared pans. Press onto bottom and 2 inches up sides of pans.
FOR FILLING: Sprinkle 1 1/4 cups crushed toffee over bottom of each crust. Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs 1 at a time. Divide filling between prepared crusts. Bake cakes until golden on top, cracked around edges and just set in center, about 1 hour 5 minutes. Transfer cakes to racks; let cool 10 minutes (centers will fall). Maintain oven temperature.
MEANWHILE, PREPARE TOPPING: Whisk first 3 ingredients in medium bowl to blend. Spoon over cakes. Bake until topping just sets, about 5 minutes. Refrigerate immediately. Chill uncovered overnight. Cut around pan sides to loosen cakes. Release sides. Top with toffee.