Toffee Cheesecake

Crust

2 1/2 cups vanilla wafers

1/2 cup melted butter

1/2 cup pecans

Cheesecake Filling

24 oz cream cheese, softened

1 (14oz) can sweetened condensed milk

3 eggs

2 tsp vanilla extract

4-6 oz Heath toffee bits

For the crust, process the vanilla wafers, melted butter, and pecans in a food processor until finely ground. Press the crumb muxture over the bottom and up the side of a 10 inch spring form pan. Chill in the refrigerator. For the filling, beat the cream cheese in a mixer bowl until light and fluffy. Add the condensed milk. Beat at medioum speed until smooth, scraping the bowl occasionally. Add the eggs and vanilla. Beat until blended. Stir in the toffee. Spooon into the chilled crust. Bake at 300 degrees for 1 hour or until set. Let stand until cook. Chill until ready to serve. Store in fridge.

Michael suggested that this would have been even better making it without the toffee and then putting that on as a topping (or crushed Heath, to incorporate chocolate too). Maybe we'll try that one day. This was my first time to make mma cheesecake and I thought it turned out really good. It was fairly easy and very tasty!