Christmas Cheesecake with English Toffee Filling

Ingredients

• 0.3 teaspoon almond extract 
• 0.5 cup almonds toasted finely chopped
• 8 ounces chocolate-covered peanuts english cut into 1/2-inch pieces (such as Skor or Heath bars)
• 32 ounce cream cheese room temperature
• 1 cup t brown sugar dark packed ()
• 4 large eggs 
• 1.5 cups graham cracker crumbs (from 5 ounces graham crackers)
• 1 drops m&m candies assorted (such as gum and holiday M&M's)
• 0.3 teaspoon salt 
• 16 ounce cream sour
• 0.5 cup sugar 
• 0.5 cup toffee chips english (such as Skor)
• 6 tablespoons butter unsalted melted
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• springform pan

Directions

1. Preheat oven to 350°F.
2. Mix first 5 ingredients in medium bowl.
3. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan.
4. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
5. Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts.
6. Pour half of mixture into prepared crust; sprinkle with toffee pieces.
7. Pour remaining mixture over.
8. Bake until edges are puffed but center is barely set, about 55 minutes.
9. Mix sour cream, sugar and vanilla in medium bowl until smooth.
10. Pour topping over hot cheesecake.
11. Bake cake until topping is just set, about 5 minutes.
12. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.
13. Remove pan sides and place cake on platter.
14. Garnish top with candies.