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1
Heat oven to 300u00b0F. Lightly grease sides only of a 10-inch springform pan.
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2
The crust:
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3
Stir together graham cracker crumbs, brown sugar, butter (melted) and chopped pecans. Press crumb mixture evenly on the bottom and 1 inch up the sides of the prepared pan. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle toffee bits on hot, partially baked crust.
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4
The filling:
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5
Meanwhile, combine sugar and cream cheese in a large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs; continue beating until well mixed. (DO NOT OVER BEAT.) Pour over crust. Bake for 65 to 70 minutes or until edges are set and lightly browned. Center will move slightly when the side of the pan is tapped.
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6
Loosen cheesecake from the side of the pan by running a greased knife around the inside of the pan. Immediately sprinkle toffee bits and chopped pecans on top. Cool 1 hour on a cooling rack at room temperature. Refrigerate in the pan, uncovered, until thoroughly chilled (3 to 4 hours). Cover; refrigerate until serving.
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7
The Sauce:
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8
Meanwhile, melt the butter in a 2-quart saucepan over medium heat; stir in the brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes). Boil 3 minutes. Remove from heat.
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9
Add chocolate; stir until melted and smooth. Stir in vanilla. Cool slightly; place in a microwave-safe bowl. Cover; refrigerate until serving time. Just before serving, microwave sauce on HIGH, stirring every 30 seconds, until warm (30 seconds to 1 1/2 minutes).
