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Christmas cheesecake with English toffee filling
Prepare this cake a day ahead.
Makes 12 servings.
Crust
1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, meltedFilling
4 8-ounce packages cream cheese, room temperature
1 cup (packed) dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch piecesTopping
1 16-ounce container sour cream
1/2 cup sugar
1 teaspoon vanilla extract
For crust: Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
For filling: Beat cream cheese and sugar in large bowl until blended.
Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.
Meanwhile, prepare topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Spread over top of cake and return to oven for 8 minutes.
Cool overnight, remove from pan and place on serving plate. Drizzle with melted bittersweet chocolate and garnish edges with crushed English toffee bar.
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