Toffifee Cheesecake

This Toffifee cheesecake has all the components of a Toffifee candy - chocolate, hazelnuts, and of course, caramel! All layered in a slice of creamy, rich, and smooth vanilla cheesecake.

Start with the caramel.  Pour sugar into a saucepan and heat over medium high heat, stirring until melted. The sugar will begin to clump up and it will take about 7 minutes for it all to clump.

Switch to a whisk, and whisk constantly as the sugar melts.

When it has all melted, remove from the heat and add the butter. Whisk to combine.

Add the heavy whipping cream a bit at a time, whisking in between each addition. Add salt and whisk to combine.  Pour into a clean bowl to cool down.

Grease and line the bottom of a 9 inch springform pan.

In a large bowl, mix graham cracker crumbs and melted butter together until incorporated. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes and then remove to a wire rack to cool.

Remove a cup of caramel for later use.  To the remaining caramel, stir in hazelnuts.

Pour the caramel sauce that has the hazelnuts in it, into the bottom of the crust.

Pour melted chocolate sauce in an even layer over the caramel sauce into the crust.

To make the cheesecake filling, beat cream cheese, brown sugar, and flour until smooth in a large bowl.

Add sour cream and vanilla and mix to combine, scraping down the sides of the bowl. Add eggs one at a time, mixing after each addition.

Pour the cheesecake filling into the crust, over the chocolate.  Place cheesecake in a water bath for baking.

Bake for 1 hour 35 minutes. Cool slowly in a turned off oven, and then refrigerate.  When cheesecake is cool, top with reserved caramel, and decorate with Toffifee candy.