English Toffee Cheesecake

This indulgent cheesecake is rich, creamy and packed with crunchy toffee pieces.

It’s a crowd-pleasing dessert that is perfect for any occasion.

This cheesecake is high in calories, sugar, and fat.

It’s not suitable for people with lactose intolerance or allergies to nuts.

This cheesecake does not have any significant health benefits. It should be enjoyed in moderation as part of a balanced diet.

	1 1/2 cups graham cracker crumbs
	1/2 cup toasted almond , finely chopped
	1/2 cup toffee pieces ( I like Skor )
	2 tablespoons packed dark brown sugar
	1/4 teaspoon salt
	6 tablespoons unsalted butter , melted
	4 packages cream cheese , room temp
	1 cup packed dark brown sugar
	4 large eggs
	1 tablespoon vanilla extract
	1/4 teaspoon almond extract
	8 ounces chocolate-covered english toffee bars , cut into 1/2 inch pieces ( Skor )
	1 container sour cream
	1/2 cup sugar
	1 teaspoon vanilla extract
	extra crushed chocolate-covered english toffee bar , for sprinkling

1.	Preheat the oven to 350°F.
2.	In a medium bowl, combine the graham cracker crumbs, chopped almonds, toffee pieces, dark brown sugar and salt. Add in melted butter and mix until combined.
3.	Press the mixture into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes and let it cool.
4.	In a large bowl, beat cream cheese and dark brown sugar until creamy. Add in eggs, one at a time, and beat until well combined. Mix in vanilla extract and almond extract.
5.	Fold in chopped toffee bar pieces into the cheesecake mixture. Pour the mixture onto the crust.
6.	Bake for 45 minutes or until the cheesecake is set and slightly jiggly in the center.
7.	In a small bowl, whisk sour cream, white sugar, and vanilla extract. Pour the mixture over the cheesecake and spread it out evenly.
8.	Return the cheesecake to the oven and bake for another 10-15 minutes.
9.	Remove the cheesecake and let it cool completely. Chill for at least 4-6 hours before serving.
10.	Sprinkle extra crushed toffee bar over the cheesecake before serving.