Toffee Caramel Cheesecake

Ingredients

• 3 pkg.Brick Cream Cheese, softened
• 3/4 cup packed brown sugar
• 1 Tbsp.vanilla
• 3 eggs
• 1/3 cup caramel ice cream topping
• 1 cup toffees, finely chopped
• 1/4 cup heavy cream, whipped
• 8 seashell chocolates

Directions

1. Preheat oven to 350º F.
2. This is a no crust cheesecake.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.press onto bottom of 9-inch springform pan.
4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Press cut toffee into sides of cake and Spread caramel topping over cake just before serving. Garnish with whipped cream and chocolates for each slice.