Ingredients
2-1/2 packages (6.70 ounces each) Girl Scout Toffee-tastic™, divided 1/4 cup butter, melted4 packages (8 ounces each) full-fat cream cheese, softened1 cup sugar1/4 cup cornstarch2 large eggs3/4 cup heavy whipping cream1 tablespoon vanilla extract1 cup brickle toffee bits, divided Caramel or chocolate ice cream topping, optional
Preparation
Preheat oven to 350°. Crush 2 boxes of cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack.
Meanwhile, beat cream cheese until creamy. Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat).
Chop remaining cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan.
Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping.
