Chocolate Truffle Toffee Cheesecake

Ingredients

Crust Ingredients

• 1 1/3 cups crumbled shortbread cookies (24 cookies)
• 1/4 cup land o lakes butter, melted
• 1/4 cup sugar

Filling Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup sugar
• 8 (1 ounce)  semi-sweet chocolate baking squares, melted
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup chocolate-covered toffee bits

Topping Ingredients

• 3/4 cup real semi-sweet chocolate chips
• 1/2 cup land o lakes heavy whipping cream
• 1/4 cup chocolate-covered toffee bits

Directions

1. 1

   Heat oven to 325°F Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan with removable bottom. **You may have to use a few more cookies depending on size of pan. Bake 4 minutes.

2. 2

   Beat cream cheese and 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.

3. 3

   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.