Caramel Toffee Bar Cheesecake

For best flavor this cheesecake and any cheesecake is best prepared a day ahead, to save time chop caramels hours or days in advance and keep in a ziploc bag until ready to use :)

Steps

Set oven to 375 degrees.

Set oven rack to second-lowest position.

Prepare a 9 or 10-inch springform pan.

For the crust: in a food processor , pulse the graham cracker crumbs , brown sugar , butter and the butterscotch baking chips together to form a crumbly mixture.

Remove and press into bottom of springform pan.

To make cheesecake: in a mixer bowl , cream the creamcheese with condensed milk and sugar until smooth.

Add in eggs one at a time.

Add in vanilla and lemon juice.

Fold in the chopped caramels.

Pour into prepared crust in the pan.

Place in the oven , and reduce heat to 350 degrees.

Bake until set.

To make topping: in a small bowl , whisk together the sour cream , vanilla and sugar until smooth.

Spread over warm cake , and return to oven to bake an additional 6-8 minutes.

Remove the cake from oven and refrigerate several hours or overnight.

Before serving , sprinkle with chopped toffee bars.

Ingredients

graham cracker crumbs, brown sugar, butter, butterscotch chips, cream cheese, sweetened condensed milk, sugar, eggs, vanilla, lemon juice, caramels, heath candy bars, sour cream