Adapted from Yammie’s Noshery via Lick the Spoon
Homemade Caramel Sauce:
½ cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
⅓ cup heavy cream
3 cups graham cracker crumbs (about 2 packages crushed graham crackers)
½ cup brown sugar
2 sticks butter (1 cup), melted
1¼ cups chocolate chips
3 8-ounce packages cream cheese, at room temperature
1 cup sour cream
1½ cups sugar
1 tablespoon vanilla
¼ cup caramel topping (recipe below)
4 eggs, at room temperature
Toppings to garnish the cheesecake:
½ cup heavy cream
2 tablespoons powdered sugar
½ cup caramel
½ cup chopped Heath bars
To make caramel sauce:
In a medium saucepan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula.
Once it is caramel colored, remove from heat, add the butter and stir until the butter is melted. Add the cream and stir until it’s all combined. Bring it back to the heat if you get clumps and stir it until they’re dissolved.
Store in the refrigerator if not using right away. Makes about ¾ cup.
To make crust:
Preheat the oven to 300º. Combine crust ingredients except the chocolate chips. Press into a 9-inch springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips.
Set the springform pan on a baking sheet (some butter will leak from the pan). Bake for about five minutes or until the chocolate chips are soft. Smooth them out with an offset spatula.
Place it in the freezer while you prepare the filling.
To make cheesecake:
Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well.
Add the eggs one at a time and beat just until incorporated.
Pour into chilled crust. Wrap the exterior of the pan in a double layer of foil and place in a larger pan (I use my roasting pan) filled with an inch or two of hot water. Bake for 1 hour and 30 minutes in the 300º oven. The center will still be wiggly, but it shall set in the end. Remove from the oven and cool.
Refrigerate for 6 hours or overnight.
To garnish the cake:
Beat the whipping cream and sugar in a chilled bowl until stiff peaks form. Set aside to garnish the cake after adding the caramel topping.
Combine the caramel and ½ cup of toffee. Place small spoonfuls of the topping over the top of the cheesecake, then spread using an offset spatula.
Pipe some of the sweetened whipped cream in dollops around the perimeter and garnish with more toffee bits. Slice with a large wet knife for cleaner slices.