English Toffee Cheesecake Recipe

Crust

1-1/2 Cups graham cracker crumbs (from about 5 ounces graham crackers)
1/2 Cup toasted almonds, finely chopped
1/2 Cup English toffee bits (such as Skor)
2 Tablespoons (packed) dark brown sugar
1/4 Teaspoon salt
6 Tablespoons unsalted butter, melted

Filling

4 (8 ounce) packages cream cheese, room temperature
1 Cup (packed) dark brown sugar
4 Large eggs
1 Tablespoon vanilla extract
1/4 Teaspoon almond extract
8 Ounces chocolate-covered English toffee (such as Skor or Heath bars), cut
into 1/2" pieces

Topping

1 16-ounce container sour cream
1/2 Cup sugar
1 Teaspoon vanilla extract

Assorted candies (such as gumdrops)

For Crust:

Preheat oven to 350 F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10"-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 F.

For Filling:

Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.

Meanwhile, prepare topping:

Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.

Remove pan sides and place cake on platter. Garnish top with candies.