Heathbar Crunch Cheesecake
CATEGORIES
INGREDIENTS
- CRUST
- 3 cups graham cracker crumbs
- 3/4 cup unslated butter, melted
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla
- FILLING
- 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
- TOPPING
- 3 cups sour cream
- 1/2 cup sugar
- 4 teaspoons vanilla
DIRECTIONS
- 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.