Ingredients
1
1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
1/2
cup toasted almonds, finely chopped
1/2
cup English toffee bits (such as Skor)
2
tbsp (packed) dark brown sugar
6
tbsp unsalted butter, melted
4
8-ounce packages cream cheese, room temperature
1
cup (packed) dark brown sugar
8
ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces
1
16-ounce container sour cream
Assorted candies (such as gumdrops and holiday M&MÂ’s)
Directions
1.
For crust: Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
2.
For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.
3.
Meanwhile, prepare topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.
4.
Remove pan sides and place cake on platter. Garnish top with candies.
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