Difficulty: Easy - for beginners
Serves: 14 servings
â€¢1-1/2 cups graham cracker crumbs
â€¢2 tablespoons brown sugar
â€¢1/3 cup butter, melted
â€¢1/2 teaspoon vanilla extract
â€¢1 cup milk chocolate English toffee bits
â€¢3 packages (8 ounces each) cream cheese, softened
â€¢1 cup sugar
â€¢1 cup (8 ounces) sour cream
â€¢3 teaspoons vanilla extract
â€¢4 eggs, lightly beaten
â€¢1-1/2 cups sour cream
â€¢1/4 cup sugar
â€¢1 teaspoon vanilla extract
â€¢1/2 cup milk chocolate English toffee bits
â€¢In a small bowl, combine the cracker crumbs, brown sugar, butter and vanilla. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 6-8 minutes or until set; cool on a wire rack. Sprinkle with toffee bits.
â€¢ In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
â€¢ Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen.
â€¢ For topping, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with toffee bits. Yield: 12-14 servings.