English Toffee Cheesecake

Ingredients
For crust: For filling: For topping:
 * 1 1/2  cups graham cracker crumbs
 * 1/2 cup toasted almonds, finely chopped
 * 1/2 cup English toffee bits (see Note)
 * 2  tablespoons, packed, dark brown sugar
 * 1/4 teaspoon salt
 * 6  tablespoons unsalted butter, melted
 * 4  8-ounce packages 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 English toffee bits
 * 1  16-ounce container (2 cups) sour cream
 * 1/2 cup sugar
 * 1  teaspoon vanilla extract

Directions
For crust: For filling: For topping:
 * 1) Preheat oven to 350 degrees.
 * 2) Mix graham cracker crumbs, chopped almonds, 1/2 cup toffee bits, 2 tablespoons brown sugar and salt in a bowl.
 * 3) Add butter and stir until moist clumps form. Press mixture over bottom and 1 inch up sides of a 10-inch diameter springform pan. #Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 degrees.
 * 1) Beat cream cheese and sugar in large bowl until blended. Beat in eggs one at a time, blending well after each one.
 * 2) Beat in vanilla and almond extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces.
 * 3) Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.
 * 1) Mix sour cream, sugar and vanilla in medium bowl until smooth.
 * 2) Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Chill cake overnight for best results.

Contributed by:
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