Ingredients
2 cups crushed gingersnap cookies (about 45 cookies)1/2 cup English toffee bits or almond brickle chips2 tablespoons butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1-1/2 cups sour cream1 cup sugar1/4 cup all-purpose flour2 teaspoons vanilla extract3 large eggs, lightly beatenTOPPING:3/4 cup caramel ice cream topping1/2 cup English toffee bits or almond brickle chips
Preparation
In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Combine topping ingredients; serve with cheesecake. Refrigerate leftovers.
