The Panda Made Me Do It...

I have been craving another hit of cheesecake.

I found this recipe on the Cooking Panda site and I was sold. Toffee PLUS cheesecake, what's not to love?

Here it goes...

Ingredients:

* 2 cups graham cracker crumbs           
* 1 1/2 cup white sugar, in all
* 1/2 cup butter, melted
* 2 (8 ounce) packages cream cheese
* 1 tbsp lemon juice
* 1 tsp vanilla extract
* 1 tsp almond extract
* 4 eggs
* 7 chocolate covered toffee bars, crumbled

Procedure:

1. Preheat oven to 325 degrees.
2. Combine graham crumbs and 1/2 c. sugar and stir together in a small bowl.
3. Add butter and mix. Stir well.
4. Pour crumb mixture into 9″ springform pan and press into bottom, making a bottom crust.
5. Wrap the outside of pan with foil to make water tight. Try to accomplish this with a wide sheet that comes up around all the sides.
6. Combined cream cheese and remaining sugar in a large bowl and blend together until creamy and smooth.
7. Add lemon juice and vanilla extract, and stir well. Be sure to occasionally mix up from the bottom of the bowl to avoid lumping.
8. Add eggs one at time and beat thoroughly.
9. Fold in toffee bits and blend well to thoroughly distribute ingredients.
10. Pour mixture into the springform pan; place the pan into larger pan with 1″ high sides (at minimum).
11. Put assembly in the oven, and fill the outer pan with water, which creates a water bath.
12. Bake 90 minutes, checking water level after 45 minutes. Fill as needed.
13. After 90 minutes, turn off heat and leave cake in oven for one hour.
14. Remove from oven and chill 4 hours (at least, longer if possible).
15. Remove from springform pan and serve cold.