Caramel Toffee Crunch Cheesecake

Preheat the oven to 325°F (163°C).

In a bowl, mix the crushed graham crackers with melted butter. Press this mixture into the bottom of a springform pan to form a crust.

Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth.

Add the granulated sugar and vanilla extract, mixing well until combined.

Add the eggs, one at a time, beating after each addition.

Mix in the sour cream until the mixture is smooth and creamy.

Gently fold in the toffee bits and caramel sauce.

Assemble the Cheesecake:

Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.

Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.

Cool and Refrigerate:

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to allow it to fully set.

Serve:

Before serving, drizzle the cheesecake with extra caramel sauce and sprinkle with the crushed caramel toffee pieces.

Serving and Storage Tips:

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