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1
For the crust: Preheat oven to 350 degrees F. Mix together the first 5 crust ingredients in a medium bowl.
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2
Add butter and stir until moist clumps form.
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3
Press mixture over the bottom and 1 inch up sides of a 10-inch-diameter springform pan.
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4
Bake crust until just set, about 5 minutes.
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5
Remove from the oven and set aside.
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6
Reduce oven temperature to 325 degrees F.
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7
For the filling: Beat cream cheese and sugar in a large bowl until blended.
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8
Beat in eggs 1 at a time, blending well after each addition.
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9
Beat in both extracts.
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10
Pour half of the mixture into the prepared crust and smooth it out.
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11
Sprinkle with toffee pieces.
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12
Pour remaining mixture over the top and smooth it out.
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13
Bring a few cups of water to a boil.
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14
Wrap aluminum foil completely around the bottom and halfway up the sides of the springform pan.
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15
Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven.
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16
Pour in enough of the hot water into the bottom pan to come about halfway up the cheesecake pan.
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17
Bake until edges of the cheesecake are puffed but center is barely set, about 1 hour to an hour and 15 minutes.
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18
Remove pans from the oven and remove the cheesecake pan from the pan of water.
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19
Cool cake on the counter the refrigerate for 6 hours or overnight.
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20
For the mocha whipped cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes prior to starting.
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21
Then place the vanilla extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl.
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22
Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee powder).
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23
Then add the rest of the cream and beat just until stiff peaks form.
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24
To assemble: Run a knife between the cake and the pan sides.
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25
Remove pan sides and place cake on a platter.
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26
Frost the top of the cake with the mocha whipped cream.
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27
Garnish the top with candies.
