Ingredients

The following ingredients have 4 Servings
  • 1½ c graham cracker crumbs
  • 6 T unsalted butter (melted)
  • ¼ c firmly packed light brown sugar
  • 2 8 oz pkgs cream cheese
  • 1 c sugar
  • 8 oz sour cream
  • 2 large eggs
  • 3 egg yolks
  • ½ t pure vanilla extract
  • ¼ c Kahlua coffee-flavored liqueur
  • 6 oz Heath milk chocolate English toffee miniatures (divided)
  • Turbinado Caramel Sauce recipe
  • Kahlua Whipped Cream (recipe follows)

Instruction

  • Let all ingredients come to room temperature.
  • On the bottom rack of your oven, place a 13×9 baking dish filled with 2-inches of very hot water. Heat oven to 325F.
  • For the crust, combine the crumbs, butter, and brown sugar in a medium bowl. Press the crumbs over the bottom of a 9-inch springform pan and 2-inches up the sides of the pan. Chill the crust while the remaining ingredients are prepared.
  • In a food processor, pulse half of the mini candy bars into crumbs. Layer into the bottom of the crust.
  • For the filling, beat the cream cheese in large bowl until fluffy. Add the sugar and sour cream and beat until smooth. Beat in the eggs and yolks, 1 at a time. Mix in vanilla extract and Kahlua. Pour the filling over the candy layer in the prepared crust.
  • Place the cheesecake on the middle rack (still with the water bath on the bottom rack – see *Note below). Bake at 325F for 55 minutes to 1 hour. (Remember, cheesecake isn’t actually a cake, it’s similar to a custard so you do not want the top browned and you want the center still jiggly.) Turn off the heat, crack the oven, and let the cake sit there 20 minutes. Remove to a rack to cool completely. Cover and refrigerate until well chilled, at least 6 hours.
  • Serve with Kahlua Whipped Cream and chopped candy pieces on top and drizzled with Turbinado Caramel Sauce.