English Toffee Cheesecake

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Crust:

1 1/2 C. graham cracker crumbs

1/2 C. toasted almonds, finely chopped

1/2 C. English toffee bits (such as Skor)

2 T. packed dark brown sugar

1/4 t. salt

6 T. unsalted butter, melted

Filling:

4 (8 oz.) packages cream cheese, room temperature

1 C. packed dark brown sugar

4 large eggs

1 T. vanilla

1/4 t. almond extract

8 oz. chocolate-covered English toffee, cut into 1/2-inch pieces

Topping:

1 (16 oz.) container sour cream

1/2 C. granulated sugar

1 t. vanilla

Crust: Mix first 5 crust 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 in preheated 350°F. oven about 5 minutes or until just set. Set aside. Reduce oven temperature to 325°F.

Filling: Beat cream cheese and brown sugar in large bowl until blended. Beat in eggs, one at a time, blending well after each addition. Beat in vanilla and almond extract. Pour 1/2 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: Mix sour cream, granulated sugar and vanilla 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.

Makes 12 servings.