Toffee Crunch Cheesecake
Yield: 12 to 16 servings
1 (14-ounce) can sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
1 (18.25-ounce) package plain yellow cake mix, divided
1/4 cup (1/2 stick) butter, melted
4 large eggs, divided
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sour cream
1 teaspoon vanilla
1 cup (6 ounces) toffee chips, such as Heath Bar, divided
Preheat the oven to 325 degrees. Lightly grease a 13-by-9-inch baking pan.
Place sweetened condensed milk and chocolate chips in a medium glass bowl; microwave for 1 minute, then stir until smooth. (Alternately, use a small saucepan; warm over medium-low heat, stirring.) Set aside. Measure and set aside 1/2 cup cake mix. Combine remaining cake mix, melted butter and 1 egg in large mixing bowl. Beat with an electric mixer on low speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan, smoothing batter with your fingers until the top is smooth. Set aside. Place cream cheese and milk mixture in the mixing bowl that was used for the crust. With the same beaters, beat on low speed until just combined, 30 seconds. Add remaining 1/2 cup cake mix, remaining 3 eggs, sour cream, vanilla and 3/4 cup toffee chips; beat on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula, then pour filling onto the crust. Spread with a rubber spatula so that the filling covers the surface and reaches the sides of the pan. Sprinkle evenly with the remaining 1/4 cup toffee chips.
Bake on center oven rack until cheesecake looks shiny and the center no
longer jiggles when you shake the pan, 40 to 45 minutes. Let cool 30
minutes on a wire rack. Lightly cover pan with plastic wrap; refrigerate
at least 1 hour, but preferably 24 hours for the flavors to meld. Cut
into squares and serve.