Toffee Chunk Cheesecake Recipe

Toffee Chunk Cheesecake

2 cups vanilla wafer crumbs
6 tablespoons butter, melted
14 ounces individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
1 (5 ounce) can evaporated milk
3 (1.4 ounce) bars chocolate covered English toffee
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
4 eggs
2 egg yolks
2 tablespoons all-purpose flour
1/3 cup heavy whipping cream
2 teaspoons vanilla extract
3 (1.4 ounce) bars chocolate covered toffee, chopped

Preheat oven to 350 degrees. In a medium bowl, combine wafer crumbs
with the
melted margarine. Mix well. Press onto the bottom and half-way up the
side
of 9 inch springform pan. Bake for 10 minutes in preheated oven.
Allow to
cool. Increase oven temperature to 400 degrees. In a saucepan over
low heat,
melt the caramels together with the chocolate chips and evaporated
milk stir
until smooth and pour into crust. Break candy bars into small pieces.
Sprinkle over the caramel layer. Beat cream cheese until smooth. Add
sugar
and flour; beat until smooth. Add eggs, then yolks, one at a time.
Blend in
heavy cream and vanilla. Pour over caramel and toffee layers. Wrap
outside
of pan with foil. Set in a large pan that has been filled with 1 inch
of hot
water. Bake at 400 degrees for 15 minutes; reduce oven to 225 degrees
and
bake 1 hour. Remove from water. Cool to room temperature, then chill
overnight in the refrigerator. Top with 3 more Heath Bar candy bars
that
have been chopped.