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1
Crust: Combine all ingredients; mix well.
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2
Press crumbs over bottom and up sides of a lightly buttered 9-inch/23-cm springform pan with 2-3/4-inch/7-cm sides.
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3
Refrigerate crust while preparing filling.
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4
Filling: Beat cream cheese with electric mixer until fluffy.
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5
Gradually add the sugar and beat until smooth, scraping down sides occasionally.
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6
Beat in eggs, one at a time.
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7
Mix in vanilla and lemon juice.
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8
Pour filling into chilled crust.
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9
Bake at 350 degrees F/180 degrees C for about 1 hour and 15 minutes or until cake rises about 1/2 inch/1 cm over rim and center moves only slightly when shaken.
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10
Cool in pan on wire rack.
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11
(Cake will fall as it cools, sinking slightly in center.)
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12
Cover and refrigerate until well chilled, at least 6 hours.
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13
Topping: Combine first four ingredients in heavy saucepan.
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14
Cook over medium heat, stirring occasionally, until mixture comes to a boil and all of the sugar is dissolved.
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15
Remove from heat and cool slightly, just until mixture begins to thicken.
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16
Slowly whisk in cream until blended.
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17
Stir in extracts; mix well.
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18
Let cool completely.
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19
Garnish: To assemble cheesecake: Using a sharp knife, cut around sides of springform pan to loosen cheesecake.
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20
Release pan sides.
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21
Pour 1/3 cup/80 mL of Caramel Topping into center of cheesecake.
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22
(Refrigerate and save remaining sauce as a topping for ice cream.)
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23
Chill cheesecake until caramel topping is almost set, about 2 hours.
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24
Just prior to serving, garnish cheesecake edges with an attractive piping of whipped cream.
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25
Arrange toffee pieces in whipped cream border.
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26
Cut cake into small wedges.
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27
Refrigerate any leftovers.
