Chocolate Toffee Cheesecake

Crust:
1 1/2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter, melted

Filling:
4 packages (8 oz each) cream cheese, softened
1 1/4 cups sugar
1 cup (8 oz) sour cream
1 teaspoon vanilla extract
3 eggs, lightly beaten
9 oz semisweet chocolate, chopped

Topping:
1 cup chopped toffee candy (or 4 Heath candy bars, 1.4 oz each, chopped)
1 dark chocolate candy bar (1.45 oz)

Place a greased 9-inch springform pan on a double thickness of heavy duty foil (about 18 in. square).  Securely wrap foil around pan.  Combine chocolate cookie crumbs and butter, press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until combined.  Set aside 1-1/2 cups, pour remaining batter over crust.

In a microwave, melt chocolate; stir in reserved batter just until blended.  Drop by tablespoonfuls over the plain batter (do not swirl).  Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 65-75 minutes or until the center is just set and top appears dull.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Sprinkle with chopped toffee/Heath bars.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Chop dark chocolate candy bar; melt in a microwave and stir until smooth.  Drizzle over cheesecake.  Yield: 12 servings.

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