Chocolate Toffee Cheesecake.

Found this one in a Land-O-Lakes email......


Chocolate Toffee Cheesecake

Crust:

1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup butter, melted
1/4 cup sugar

Filling:

2 (8 oz.) packages cream cheese, softened
1/4 cup sugar
8 (1 oz.) squares semi-sweet chocolate baking bars, melted
2 eggs
1 teaspoon vanilla
3/4 cup milk chocolate toffee bits

Topping:
3/4 cup real semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup milk chocolate toffee bits

Heat oven to 325°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 4 minutes.

Beat cream cheese and 1/4 cup sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.

Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.