Caramel-Toffee Cheesecake from Better Homes and Gardens "Holiday Baking" 2008
1 1/2 c. crushed gingersnap cookies
2 T. sugar
1/4 c. butter, melted
5 8 oz. packages of cream cheese, softened
1 1/3 c. packed brown sugar
3 T. flour
2 egg yolks
2 chocolate covered English toffee candy bars, crushed (Skor or Heath)
Preheat oven to 350. Lightly grease bottom of a 9 inch springform pan. Wrap a double layer of foil tightly around pan to form a watertight seal. For crust, combine cookie crumbs and 2 T of sugar. Stir in melted butter, and press into bottom of foil-wrapped pan. Bake about 14 minutes. Cool.
In a large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add brown sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating after each addition, just until combined. Beat in vanilla. Pour over crust.
Place foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up sides of springform pan.
Bake about 1 hour and 15 minutes. (I baked mine 70 min.) until edges appear set, and center appears nearly set when gently giggled. Carefully remove springform pan from water. (I drained most of the water first.) Cool cheesecake on wire rack for 15 minutes. Using a sharp knife, loosen edge of cheesecake from sides of pan. Cool completely for 1 3/4 hour. Remove foil, cover and chill overnight.
Top with caramel topping and chopped English toffee.