Volare's Heath toffee cheesecake

Made for Jared's birthday cake!!

Crust:

3 1/2 cups ground Oreos

1 stick butter, melted

Filling:

3 lbs. cream cheese, softened

1 stick butter, softened

6 eggs

1 1/2 cups sugar

2 t. vanilla

1 t. lemon juice

1 1/2 cups sour cream

3/4 cup heavy cream

2 1/2 cups crushed Heath toffee pieces

Crust:

Combine butter and crushed Oreos. Press into bottom and up 2/3 the side of 10 x 3 inch springform pan.

Filling:

Beat cream cheese and butter until smooth. Add eggs one at a time. Gradually beat in sugar, vanilla, lemon juice, sour cream and heavy cream. Fold in about 1 1/2 cups of toffee pieces. Pour onto crust all the way to the top and top with 1 cup toffee pieces. (You can pour excess filling into a graham cracker crust and bake until just set.)

Heat oven to 350 degrees.

Double wrap springform pan in foil and place in a water bath filled halfway up the side. Bake in the water bath for 30 minutes, then lower oven temperature to 300 degrees and bake for 30 more minutes. Then reduce oven temperature to 250 degrees and bake for the final 25 minutes. Turn off the oven and let the cheesecake set in the oven for 30 minutes.

(It will look wobbly like jell-o and it's actually done! I tend to overcook cheesecake until it doesn't look like this--but don't!!)

While the cake is warm take your finger and pull the edge of the cheesecake away from the pan. Remove it from the water bath and refrigerate overnight.

Use knife to separate cheesecake from the side of the pan. Remove springform. Serves 12-15 and that's no joke!! (A 1 inch piece will fill you up--it sits heavy in the stomach but is soooo good!)

ENJOY!!!!!