English Toffee Cheesecake

Crust
1 1/2 cups graham cracker crumbs
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tablespoons dark brown sugar, packed
1/4 teaspoon salt
6 tablespoons unsalted butter, melted

Preheat oven to 350 degrees F.

Mix first 5 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 until just set, about 5 minutes. Set aside. Reduce oven temperature to 325�F.

Filling
32 ounces cream cheese (at room temperature)
1 cup dark brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee
(such as Skor or Heath bars), cut into
1/2-inch pieces

Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half 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:

Topping
1 (16 ounce) container sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
Assorted candies (such as gumdrops
and holiday M&M's)

Mix sour cream, sugar and vanilla extract 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.

NOTE : Prepare this cake a day ahead.

Per Serving (excluding unknown items): 767 Calories; 55g Fat (63.4% calories from fat); 11g Protein; 61g Carbohydrate; 1g Dietary Fiber; 208mg Cholesterol; 433mg Sodium

Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Non-Fat Milk; 10 1/2 Fat; 3 Other Carbohydrates

Source: Bon App�tit, December 2000