from piebkr@aol.com
Debbie's New York Style Cheesecake
Crust:
1/2 cup butter toffee bits
2 cups gingersnap cookie crumbs
4 tablespoons (1/2 stick ) unsalted butter, melted

Filling
16 ounces cream cheese, softened
1 cup sugar
3 large egss, at room tempurature
1 1/2 cups sour cream
1 tablespoon vanilla extract

Topping
1/2 cup butter toffe bits
1/2 cup caramel sauce, jarred or homemade, warmed  (if you need the homemade recipe I will email you that too. Just let me know)  


Preheat the oven to 300 degrees F.  Butter the 9" springform pan

Make the Crust:
In a large bowl, combine the toffeebits with the crumbs and stir in the butter until thouroughly combined.  Press the crust over the bottom and up the sides of  a 9" springform pan, then chill the pan in the fridge while preparing the filling.

Make the Filling
Pu the cream cheese and the filling in a large bowl and beat until smooth using the electric mixer on medium speed.   Add the eggs, 1 at a time, beating for 20 seconds after each addition.  Add the sour cream and vanilla, and beat until smooth.  Scrape down the bowl.  Pour the filling into the prepared crust and smooth down the top.
Fill a 2 quart baking pan halfway with hot tap water and place on the bottom rack of the oven.  Bake the cake on the middle rack for 1 1/14 hors.  Turn off the oven and leave the cake in for 30 minutes to cool with the door closed.  Remove the cake and place on a wire rack to cool to room tempurature, about 1 hour.  Cover the cake with foil and refrigerate for 4 hours or overnight.

Make the topping
Before serving, stir the toffee bits into the warm caramel sauce.  Pour over the top of the cheesecake.
To serve, transfer the cake to a serving plate and remove the sides of the springform pan.  Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
