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1
Preheat oven to 300F Butter a 9-inch springform pan.
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2
To prepare crust: In a large bowl, combine the toffee bits with the crumbs and stir in the butter until thoroughly combined.
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3
Press the crust over the bottom and up the sides of the prepared pan, then chill the pan in the refrigerator while preparing the filling.
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4
To prepare filling: Put the cream cheese and sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
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5
Add the eggs, 1 at a time, beating for 20 seconds after each addition.
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6
Add the sour cream and vanilla; beat until smooth.
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7
Scrape down the bowl.
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8
Pour the filling into the prepared crust and smooth the top.
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9
Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
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10
Bake the cake on the middle rack for 1-1/4 hours.
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11
Turn off the oven and leave the cake in for 30 minutes with the oven door closed.
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12
Remove the cake to a wire rack and cool to room temperature, about 1 hour.
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13
Cover the cake with foil and refrigerate for 4 hours or overnight.
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14
Before serving cheesecake, prepare topping: Warm the caramel sauce.
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15
Stir the toffee bits into the warmed caramel sauce.
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16
Pour over the top of the cheesecake.
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17
To serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
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18
Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
