Toffee Truffle Cheesecake Recipe

Preheat oven to 325 °. In a small bowl, mix cracker crumbs, sugar and cocoa; stir in butter. Press onto bottom of a greased 9-in. springform pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate, flour and vanilla. Add eggs; beat on low speed just until blended. Fold in toffee bits. Pour over crust. Place pan on a baking sheet. Bake 45-50 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. For sauce, melt butter in a small saucepan. Stir in brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 2 minutes. Stir in cream; return to a boil. Remove from heat; stir in 2 tablespoons toffee bits. Remove rim from springform pan. Sprinkle remaining toffee bits over top of cheesecake. Warm sauce if necessary; serve with cheesecake.