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1. Prepare VANILLA WAFER CRUST. Heat oven to 350°F.
2. Beat cream cheese and sugar in large bowl on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
3. Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
4. Bake 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving. Cover; refrigerate leftover cheesecake. Makes 12 servings.
VANILLA WAFER CRUST: Combine 1-3/4 cups vanilla wafer crumbs (about 55 wafers, crushed) and 2 tablespoons sugar; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom and 1 inch up side of 9-inch springform pan. Refrigerate about 30 minutes.
Like other reviewers have said, this cheesecake is AMAZING! Rich is certainly the right adjective, though, so be prepared - it's worth every calorie, however. Also, and this may be because I'm a relatively new baker, I found that I needed a little more than the listed amount of wafer crumbs to make the crust complete. Perhaps I crushed them too finely - be careful with this part. Otherwise, it's a (delicious) breeze to make.
So good. Very rich and creamy. Perfect for holidays. We started our party and this cheese cake was gone in 20 minutes. Five stars all the way.
This is one of the creamiest cheesecakes I have ever made. I have alternated the Heath with the Resees Pieces baking chips for a Fall flavor, and the result was just as pleasing!
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