A classic cheesecake recipe topped with warm and sweet fudgy sauce.
Preheat oven to 300°F.
Grease the sides of a springform pan.
Mix together crust ingredients, leaving out the toffee.
Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.
Bake 10-12 minutes or until edges are lightly browned.
Remove from oven and right away sprinkle on toffee bits.
In a large bowl combine 1 cup sugar and cream cheese in large bowl.
Beat at medium speed, scraping bowl occasionally, until creamy.
Add eggs; continue beating until well mixed.
Pour over crust.
Bake 65-70 minutes or until edges are set and lightly browned. Center will wiggle slightly.
Immediately sprinkle toffee and pecans on top.
Cool 1 hour on cooling rack at room temperature.
Refrigerate in pan, uncovered, 3-4 hours or until thoroughly chilled.
Cover; refrigerate until serving.
Just before you are ready to serve, for the sauce melt together 1/4 cup butter in a saucepan over medium heat; stir in 2/3 cup brown sugar, whipping cream and corn syrup and vanilla.
Cook, stirring occasionally, until mixture just comes to a boil. Boil 3 minutes. Remove from heat.
Loosen side of cheesecake by running knife around inside of pan and remove springform pan.
For clean cutting, between each slice dip your knife into warm water and clean it off.
Serve with hot fudgy sauce.