HEATH BAR CRUNCH CHEESECAKE

CRUST:
3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/4 cup packed golden brown sugar
1 teaspoon vanilla

FILLING:
2 1/2 cups coarsely crushed chocolate-covered English toffee bars(such as Heath or Skor) about 14 ounces
6 (8 oz. each) packages cream cheese, softened
2 cups sugar
4 Tablespoons vanilla
2 cups sour cream
8 large eggs

TOPPING:
3 cups sour cream
1/2 cup sugar
4 teaspoons vanilla
Remaining coarsely chopped chocolate-covered English toffee bars after making filling for garnish

For the crust:
Preheat oven to 350 degrees F. Butter two 9-inch diameter spring form pans with 2 3/4-inch sides. Blend all crust ingredients in food processor until moist. Divide mixture between prepared pans. Press onto bottom and 2 inches up sides of pans.

For Filling:
Sprinkle 1 1/4 cups crushed toffee over bottom of each crust. Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs one at a time. Divide filling between prepared crusts. Bake cakes until golden on top, cracked around edges and just set in center, about 1 hour and 5 minutes. While cakes are baking, prepare topping. Transfer cakes to racks; let cool 10 minutes (centers will fall).Do not turn off oven.

For Topping:
Whisk sour cream, sugar and vanilla in a medium bowl to blend. Spoon over cakes. Bake until topping just sets about 5 minutes. Refrigerate immediately. Chill uncovered overnight. Cut around pan sides to loosen cakes. Release sides. Top with chopped toffee bars.

Source: St. Barbara;s Philoptochos Cookbook