Caramel Cheesecake

Crust:

1 1/4 C. graham cracker crumbs

3 T. brown sugar

1/4 C. melted butter

Mix crust ingredients together and pat into the bottom of a 9 or 10 inch spring-form pan.

Filling:

1 1/2 lbs. cream cheese

1 14 oz. can condensed milk

4 eggs

2 t. vanilla

1 T. lemon juice

20 caramels minced

In a mixer combine cream cheese and condensed milk until smooth. Add eggs, one at a time. Add vanilla and lemon juice. Fold in minced caramels.

Pour filling over crust. Place in oven and bake at 350°F. until cake is set.

Add:

1 1/2 C. sour cream

1/2 t. vanilla

1 T. sugar

Blend and place on top of cheesecake. Bake another 10 minutes. Let cheesecake cool in oven 1 hour with door cracked. Chill.

Before serving, sprinkle garnish with 1/3 C. toffee bars, coarsely chopped.

Serves 10 – 12