Toffee Cheesecake with Caramel Sauce

Crust:

1 cup cinnamon graham cracker crumbs

4 Tbsp. butter, melted

¼ cup firmly packed dark brown sugar

1 tsp. cinnamon

Filling:

2 lbs. cream cheese, room temperature

1 ½ cups sugar

5 large eggs, room temperature

2 ½ tsp. vanilla

2 tsp. lemon juice

Topping:

1 ¼ cups sugar

1/3 cup water

1 cup whipping cream

½ cup unsalted butter, cut into pieces, room temperature

1 tsp. vanilla

Note: Sometimes I use the simple caramel sauce that goes with the “Elegant Cake Roll”instead of this more time-consuming topping. I think the topping that goes with this cake sets up a little thicker, but flavor is comparable and both are beautiful sauces.

¾ cup whipping cream

2 Tbsp. sugar

3 toffee candy bars, like Skor

For Crust: Preheat oven to 350 degrees. Lightly butter inside of 9 inch diameter springform pan with 2 ¾ inch high sides. Combine crumbs, butter, brown sugar, and cinnamon in small bowl. Press crumbs over bottom and 1 inch up sides of pan. Refrigerate crust.

For Filling: With electric mixer, beat cream cheese in large bowl til fluffy. Add sugar and beat until smooth. Beat in eggs, one at a time. Mix in vanilla extract and lemon juice. Pour filling into prepared crust. Bake until cake rises about ½ inch beyond the rim and center moves only slightly when pan is shaken, about 1 hour 15 minutes. (This time can really vary, so watch out). Cool on rack. (Cake will fall as it cools, sinking in center) Cover and refrigerate until well chilled, at least 6 hours. (Can be made 1 day ahead.)

For Topping: Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped in cold water, about 8 minutes. Reduce heat to very low. Add cream (mixture will bubble up) and stir until smooth. Mix in butter. Cool slightly. Mix in vanilla.

Using sharp knife, cut around sides of pan to loosen cake. Release pan sides. Pour 2/3 cup of caramel sauce into center of cake, gently. Cover remaining sauce and let stand at room temperature. Chill cake until caramel sauce is almost set, about 2 hours. (Can be prepared up to 8 hours ahead.)

Whip ¾ cup cream with 2 Tbsp. sugar in medium bowl until firm peaks form. Spoon cream into pastry bag and make a cool border along the edge of the cake. Arrange the toffee pieces into the border. Refrigerate until serving. Pass around the extra caramel sauce when serving. Be prepared to hear the compliments!