Caramel Toffee Crunch Cheesecake~

Adapted from Yammie's Noshery via Lick the Spoon

3 cups graham cracker crumbs  (about 2 packages crushed graham crackers)
1/2 cup chopped Heath bars
1/2 cup brown sugar
2 sticks butter (1 cup), melted
1 1/4  cups chocolate chips

Preheat the oven to 300º. Combine everything except the chocolate chips. Press into a springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (just in case it drips). Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.

3 packages cream cheese, at room temperature
1 cup sour cream
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel topping (recipe below)
4 eggs, at room temperature

Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well. Add the eggs one at a time and beat just until incorporated. Pour into chilled crust. Wrap the pan in a foil and place in a larger pan filled with hot water. Bake for 1 hour and 30 minutes in the 300º oven. The center will still be jiggly, but never fear, it shall set in the end. Remove from the oven and cool. Refrigerate for 6 hours or overnight.

1/2 cup whipping cream
2 tablespoons powdered sugar
1/2 cup caramel
1/2 cup chopped Heath bars

Beat the whipping cream and sugar in a chilled bowl until stiff peaks form.

Combine the caramel and 1/2 cup of toffee. Place small dollops all over the top of the chilled cheesecake and carefully them spread them together. Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.

Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream

In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away.  Makes about 3/4 cup.