Recipe: Toffee Bits Cheesecake with Chocolate Crumb Crust

TOFFEE BITS CHEESECAKE



Chocolate Crumb Crust (recipe follows)
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
1 3/4 cups (one 10 ounce package) Skor English Toffee Bits or 1 3/4 cups Heath Bits '0 Brickle, divided use
1 teaspoon vanilla extract
Sweetened whipped cream (for garnish)

Prepare Chocolate Crumb Crust; set aside. Heat oven to 350 degrees F.

Beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating well after each addition.

Set aside 1 tablespoon toffee bits. Gently stir remaining toffee bits and vanilla into batter; pour into prepared crust.

Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, then remove side of pan, cover and refrigerate.

Just before serving, garnish with sweetened whipped cream and reserved toffee bits. Cover; refrigerate leftover cheesecake.

CHOCOLATE CRUMB CRUST

1 1/4 cups vanilla wafer crumbs (about 40 wafers)
1/3 cup powdered sugar
1/3 cup Hershey's unsweetened cocoa powder
1/4 cup (1/2 stick) butter or margarine, melted

Heat oven to 350 degrees F.

Stir together vanilla wafer crumbs, powdered sugar and cocoa powder in medium bowl; stir in melted butter. Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.

Bake 8 minutes; cool slightly.

Makes 1 (9-inch) cheesecake, 10 to 12 servings
Adapted from source: Hershey's Best-Loved Recipes, Brand Name Favorite Recipes, Vol. 6, December 23, 1997, No. 13