Preheat oven to 325°F (163°C).
Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
Beat cream cheese and granulated sugar until smooth.
Add vanilla and mix. Beat in eggs one at a time. Mix in sour cream and flour. Fold in half the chopped Cache Toffee .
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.
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread whipped cream over the chilled cheesecake.
Sprinkle remaining chopped Cache Toffee on top.
Remove from the springform pan, slice, and serve.
Ingredients
Directions
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
Beat cream cheese and granulated sugar until smooth.
Add vanilla and mix. Beat in eggs one at a time. Mix in sour cream and flour. Fold in half the chopped Cache Toffee .
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.
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread whipped cream over the chilled cheesecake.
Sprinkle remaining chopped Cache Toffee on top.
Remove from the springform pan, slice, and serve.