2 lbs Cache Toffee , chopped
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 tsp vanilla extract
1 cup granulated sugar
3 large eggs
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup all-purpose flour
1 tsp vanilla extract
1 cup sour cream
1
Preheat oven to 325°F (163°C).
2
Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
3
Beat cream cheese and granulated sugar until smooth.
4
Add vanilla and mix. Beat in eggs one at a time. Mix in sour cream and flour. Fold in half the chopped Cache Toffee .
5
Pour filling over the crust. Bake for 50-60 minutes. Cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
6
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread whipped cream over the chilled cheesecake.
7
Sprinkle remaining chopped Cache Toffee on top.
8
Remove from the springform pan, slice, and serve.
Ingredients
2 lbs Cache Toffee , chopped
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 tsp vanilla extract
1 cup granulated sugar
3 large eggs
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup all-purpose flour
1 tsp vanilla extract
1 cup sour cream