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1
Heat oven to 300F.
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2
Lightly grease sides only of 10-inch springform pan.
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3
Stir together all crust ingredients except 1/2 cup toffee bits in bowl.
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4
Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.
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5
Bake 10-12 minutes or until edges are lightly browned.
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6
Remove from oven; immediately sprinkle 1/2 cup toffee bits on hot, partially baked crust.
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7
Combine 1 cup sugar and cream cheese in bowl.
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8
Beat at medium speed, scraping bowl occasionally, until creamy.
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9
Add eggs; continue beating until well mixed.
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10
Do not over beat.
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11
Pour over crust.
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12
Bake 70-75 minutes or until edges are set and lightly browned.
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13
Center will move slightly when side of pan is tapped.
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14
Loosen cheesecake from side of pan by running greased knife around inside of pan.
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15
Immediately sprinkle 1/4 cup toffee bits and 1/4 cup chopped pecans on top.
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16
Cool 1 hour on cooling rack at room temperature.
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17
Refrigerate in pan, uncovered, 3-4 hours or until thoroughly chilled.
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18
Cover; refrigerate until serving.
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19
Melt 1/4 cup butter in 2-quart saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup.
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20
Cook, stirring occasionally, until mixture just comes to a boil.
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21
Boil 3 minutes.
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22
Remove from heat.
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23
Add chocolate; stir until melted and smooth.
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24
Stir in vanilla.
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25
Cool slightly; place in microwave-safe bowl.
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26
Cover; refrigerate until serving time.
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27
Just before serving, microwave sauce, stirring every 30 seconds, until warm.
