Caramel Toffee Cheesecake

OH YEAH!! TWO and a HALF WEEKS UNTIL SPRING BREAK!!! I am soo excited!! I am going to LA with Lars for a few days to scope it out, then to the channel islands for some hiking/backpacking/camping!!!!!!! I am SUPER excited about that. That is keeping me going right now when all is a bit hectic. YEAH to break, yeah to my last year...yeah.

Now, on to this cheesecake!!

I made this originally for my boyfriend's 28th birthday....but plans changed and I could not get a ride down to Madison to see him...:( Leaving me and my six other roomies to this cheesecake with no purpose! Sooooo lets just say we ate it all up and it made me feel temporarly better about failing as a Girlfriend....:/

Here is the secret amazing recipe to Caramel Toffee cheesecake

Ingredients:

1-1/2 cups gingersnap cookies (Ground in food processor)
1-1/3 cups (8-oz. pkg.) Hershey's Skor Bars (about 4-6)
1/4 cup (1/2 stick) butter or margarine, melted
2 packages (8 oz. each) cream cheese, softened
3/4 cup brown sugar
1-1/2 teaspoons vanilla extract
2 eggs
1/2 cup HERSHEY'S Milk Chocolate Chips
caramel sauce

Directions:

1. Heat oven to 325°F. Stir together cookie crumbs, 1/2 cup toffee bits and melted butter. Press onto bottom and 1/2 inch up sides of 9-inch springform pan. Bake 10 minutes. Cool.

2. Increase oven temperature to 350°F. Beat cream cheese, sugar and vanilla until smooth. Gradually beat in eggs, beating just until blended. Fold in milk chocolate chips and 1/2 cup toffee bits. Pour into prepared crust.

3. Bake 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from sides of pan. Cool completely.


4. Spread or drizzle caramel sauce over cheesecake. Sprinkle remaining 1/3 cup toffee bits over caramel. (or just on the sides of the cake) Cover; refrigerate several hours or until chilled. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Eat, and enjoy!!! MMMMM you are like the cheese to my cake. :)