Toffee Cheesecake Bars

Preheat oven to 350 F. Line an 8×8 inch pan with non-stick foil and spray the foil and pan with cooking spray.

Combine flour, granola (or oats), brown sugar and salt in a food processor, and pulse until no large chunks of granola remain. Add butter and process until mixture resembles damp crumbs. Press ¾ of the mixture into the bottom of the prepared pan (save the rest for topping the bars).

Bake for 10-15 minutes, until light golden brown. Remove from oven.

Combine cream cheese, sugar, egg, vanilla and salt in a mixing bowl, and blend until smooth using an electric mixer. Pour batter onto the baked crust. Scatter Heath Bar bits and reserved crumb mixture over the cheesecake layer.

Bake for an additional 30-40 minutes (40 minutes for the larger pan, if you double the recipe; 30 minutes for the regular size) or until an inserted toothpick comes out clean. Remove the bars from oven and allow to cool completely. Chill in the refrigerator for another hour or so, or longer, before cutting into squares and serving cool or at room temperature.

Notes:
1. If making a single batch with quick oats instead of granola, increase the amount of brown sugar from 1/3 cup to 1/2 cup. If doubling the batch, multiply accordingly.
2. You can double the recipe and use a 13×9 pan if you like. I like.
3. Inspired by a recipe from the blog Creme de la Crumb who adapted from A Family Feast.