Frozen Toffee Cheesecake

For the crust, mix ingredients together and press into the bottom of pan. I made this in a Springform pan, but I think I would recommend making in a 13×9 next time. I already adjusted the measurements to reflect the 13×9 pan. Heat oven to 350 degrees F and bake crust for 6-8 minutes. Remove from oven and cool.

For the caramel sauce. Heat nuts in a microwave dish with 2 Tablespoons of butter. Microwave for 3 minutes, stir and microwave for an additional 3 minutes. Set aside.

In large glass bowl, add remaining butter. Melt in microwave (about 1 minute). Then whisk in sugar, flour, and corn syrup until blended. Microwave 2 minutes. Stir and microwave an additional 2 minutes. Stir again and microwave 3 minutes. Add in the pecans and evaporated milk. Stir and set aside.

While caramel sauce is cooking, make the filling. Mix cream cheese until fluffy. Beat in sweetened condensed milk. Fold in Cool Whip. Pour half of the cheesecake mixture over cooled crust. Then, using a spoon, drop spoonfuls of caramel mixture over cheesecake until you’ve used all of the caramel. Top with remaining cheesecake mixture. Cover with plastic wrap and freeze overnight.

For the topping: In a saucepan heat heavy cream with white chocolate morsels over medium low heat. Mix until smooth and creamy, then remove from heat. Pour this over the frozen cheesecake, sprinkle with chocolate chips and chopped Heath bar candy. Return to freezer for 30 minutes or more.