Sticky Caramel Toffee Cheesecake

To make the crust:

Preheat the oven to 300ºF. Combine the first four crust ingredients in a medium-sized bowl. Press the mixture into a 9-inch springform pan that you’ve lined with parchment paper. Push the mixture all the way up the sides of the pan and press it in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet. Bake for about 5 minutes or until the chocolate chips are soft. Remove the pan from the oven and smooth the chocolate chips with an offset spatula.

While crust is baking, make caramel sauce:

In a medium saucepan, combine the sugar and corn syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, remove pan from heat and add the butter and stir until the butter is melted. Add the 1/3 cup 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.

Place baked crust in the freezer while you prepare the filling.

To make the filling:

In a large bowl using a mixer, beat the cream cheese, sugar and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and 1/4 cup of the caramel sauce and mix well. Add the eggs one at a time and beat just until incorporated. Pour the mixture into the chilled crust. Wrap the bottom of the pan with a sheet of heavy duty foil and place it in a larger pan that you’ve filled with hot water.

Carefully place cake (inside the pan of water) into the preheated oven. Bake for 1 hour and 30 minutes. The center will still be wiggly, but it will be set in the end. Remove it from the oven, pull the springform pan out of the pan of water, and set it on a cooling rack to cool. Refrigerate for 6 hours or overnight.

To make topping and finish off cheesecake:

Put the whipping cream and sugar into a bowl and use an electric mixer and beat until stiff peaks form. Set aside.

Combine the 1/2 cup caramel sauce and 1/2 cup of chopped toffee in another bowl.

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

Adapted from Yammie’s Noshery.