English Toffee Cheesecake Source: Bon Appétit, December 2000 Crust 1 1/2 cups graham cracker crumbs 1/2 cup toasted almonds, finely chopped 1/2 cup English toffee bits (such as Skor) 2 tablespoons dark brown sugar, packed 1/4 teaspoon salt 6 tablespoons unsalted butter, melted Preheat oven to 350 degrees 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-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 degrees F. Filling 32 ounces cream cheese (at room temperature) 1 cup dark brown sugar, packed 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-inch pieces 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: Topping 1 (16 ounce) container sour cream 1/2 cup granulated sugar 1 teaspoon vanilla extract Assorted candies (such as gumdrops     and holiday M&M's) Mix sour cream, sugar and vanilla extract 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. NOTE : Prepare this cake a day ahead. Per Serving (excluding unknown items): 767 Calories; 55g Fat (63.4% calories from fat); 11g Protein; 61g Carbohydrate; 1g Dietary Fiber; 208mg Cholesterol; 433mg Sodium Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Non-Fat Milk; 10 1/2 Fat; 3 Other Carbohydrates