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Toffee Crunch Caramel Cheesecake


Toffee Crunch Caramel Cheesecake Recipe

Ingredients:
  • Nonstick vegetable oil spray
  • 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons (packed) golden brown sugar
  • 4 8-ounce packages cream cheese, room temperature
  • 1 cup (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) butter, melted
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1/2 teaspoon fresh lemon juice
  • 1 cup heavy whipping cream
  •  
  • 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
Directions:
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