Chocolate-Chip Toffee Cheesecake

Delectable. Phenomenal. Decadent. 

I really wish that I could claim this one as my own, but my only claim to it is that it was made in my kitchen. The true chef behind this one - my brother. He stayed with us for a few days last week for an interview and decided to make dinner one day while my husband and I were both at work. We came home to homemade bread bowls, soup, and this cheesecake as dessert. I could get used to this!

Words aside, this cheesecake is definitely a show-stopper. I am not sure that any of these words can really describe how delicious it was. Decadent, but totally worth it. I am sure it would be well received to finish out any holiday party that you may encounter. Enjoy

(Printable Recipe)

Chocolate-Chip Toffee Cheesecake
Barely adapted from food.com

Ingredients: 
Crust:
1-1/4 cups chocolate animal crackers, crushed
2 Tbsp. sugar
1/4 cup butter, melted

Filling:
2 (8oz) pkg. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 large eggs
2 cups Skor English toffee bits (from 2 8-oz bags)

Topping:
3/4 cup semi-sweet chocolate chips, divided
2 Tbsp. heavy cream
caramel ice cream topping 

Preheat oven to 300 degrees. In a medium bowl, mix the cracker crumbs, 2 Tbsp. sugar, and butter. In an ungreased 9-inch springform pan, press the crumb mixture in the bottom and 1 to 1-1/2 inches up the side. 

In a large bowl, beat the cream cheese, 1/2 cup sugar, and the vanilla with a mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 Tbsp. of the toffee bits for garnish. Gently stir remaining toffee bits into the cream cheese mixture. Pour the mixture into the crust. Bake 50 to 60 minutes or until set. Turn oven off; leave door open 4 inches. Cool the cheesecake in the oven for 30 minutes. 

Remove the cheesecake from the oven and place on a cooling rack. Without releasing or removing the sides of the pan, run a metal spatula along the sides of the cheesecake to loosen. Cool 30 more minutes. Run metal spatula along the sides of the cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours.

In a small microwavable bowl, microwave 1/2 cup chocolate chips and whipping cream uncovered on high 20-30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread the topping evenly over the cheesecake. Sprinkle the reserved 2 tablespoons of toffee bits around the outer edge of the cheesecake. Sprinkle the remaining 1/4 cup chocolate chips over the middle of the cheesecake. Refrigerate until the topping is set, about 15 minutes. Drizzle with caramel ice cream topping. Remove the sides of the pan and serve.