Toffee Bar Cheesecake Recipe

Toffee Bar Cheesecake

2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
7 (1.4 ounce) bars chocolate covered toffee bar, crushed

Preheat oven to 325 degrees. In a small bowl, stir together the
graham
cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well.
Press
into the bottom of a 9 inch springform pan. Cover the outside of the
pan
with foil to make it waterproof. In a large bowl, cream together the
cream
cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice
and
vanilla. Scrape the bottom of the bowl occasionally with a spatula to
prevent lumps. Beat in the eggs one at a time, then fold in the
toffee bits.
Pour the batter into the prepared pan. Place the foil covered pan
into a
larger cake pan or any pan with at least 1 inch tall sides. Put into
the
oven, then fill the larger pan with water, creating a water bath.
Bake for
90 minutes in the preheated oven, checking after 45 minutes to refill
the
water bath. After 90 minutes, turn off the oven and leave the cake
inside
for about an hour. Chill at least 4 hours before removing from pan.