1/4 cup real butter, melted
1 cup graham cracker crumbs
1/2 cup finely chopped pecans (optional)
1/2 cup firmly packed brown sugar
1/2 cup English toffee bits or milk chocolate
english toffee bits
1 cup real butter
4 (8 oz.) packages cream cheese, softened
1/4 cup English toffee bits or milk chocolate
english toffee bits
1/4 cup finely chopped pecans (optional)
1/4 cup real butter
2/3 cup firmly packed brown sugar
1/3 cup heavy whipping cream
1/4 cup light corn syrup
1/4 cup semi-sweet chocolate chips
1 tsp. vanilla
Heat oven to 300ºF. Lightly grease sides only of 10 inch springform pan. Stir together all crust ingredients except 1/2 cup toffee bits in medium bowl. Press crumb mixture evenly on bottom and 1 inch up sides of pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven, immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
Meanwhile, combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, continue beating until well mixed. Pour over crust. Bake 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when side of pan is tapped.
After baking, loosen sides from pan by running knife around inside of pan. Immediately sprinkle 1/4 cup toffee bits and 1/4 chopped pecans (optional) on top. Cool 1 hour on cooling rack. Refrigerate in pan, uncovered until thoroughly chilled (3-4 hours). Cover; refrigerate until serving.
Melt 1/4 cup butter in 2 quart sauce pan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil. Boil 3 minutes. Remove from heat. Add chocolate; stir until melted and smooth, stir in vanilla. Cool; place in microwave safe bowl, cover and refrigerate until serving time.
Before serving, microwave sauce on high, stirring every 30 seconds until warm.
Cut cheesecake into pieces and drizzle sauce over top.