1 1/2 cups graham cracker crumbs
1/2 cup finely chopped toasted almonds
2 tbsps. light brown sugar
6 tbsps. melted butter
1/4 tsp. salt, optional
4 pkges. cream cheese, at room temperature
1 cup light brown sugar
1 tbsp. vanilla
1 1/4 cups toffee pieces (crushed Heath bars)
1 (16 oz.) container sour cream
1/2 cup sugar
1 tsp. vanilla
Crust: Combine graham cracker crumbs, almonds, brown sugar and salt in medium bowl. Add butter and stir. Press into bottom and 1 inch up sides of 10 inch springform pan. Bake 5 minutes at 350 degrees. Set aside. Reduce oven temperature to 325 degrees.
Beat cream cheese and sugar in large bowl.
Beat in eggs, one at a time. Beat in vanilla.
Set aside 2 tbsps. toffee bits. Stir remaining toffee bits into batter. Bake 1 hour or until edges are puffed, but center is barely set.
Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake 10 minutes, until just set.
Transfer to wire rack for 10 minutes. Run knife around edges. Cool. Chill in refrigerator overnight. Decorate with 2 tbsps. reserved crushed toffee bits before serving.
Not a NESTLÉ®-tested recipe.