Chocolate Caramel Cheesecake

By Julie Albert & Lisa Gnat (author: Bite me):Serves 12

Gonna make this for Keith's bday..He said he wasn't a big fan of cheesecake but then he's only had the store bought ones..this one aims to change his mind..
Ingredients for Crust

1½ cups Oreo baking crumbs
½ cup melted butter
¼ cup whipping cream
1 cup semi-sweet chocolate

Filling
4 (8oz/250g) packages cream cheese, softened
1 cup sugar
4 large eggs
1½ tsp vanilla extract
2 cups chopped toffee bits (Heath or Skor bar)
¼ cup purchased caramel sauce
Directions
1) Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil.

2) For the crust, in a medium bowl, combine Oreo baking crumbs and melted butter. Press the mixture evenly and firmly over the bottom and halfway up the sides of the springform pan. In a small saucepan, bring the whipping cream to a simmer over low heat. Add semi-sweet chocolate and stir until melted. Remove from heat and pour evenly over the crust.

3) Chill crust in refrigerator to firm slightly while preparing the filling.

4) For the filling, using an electric mixer, beat the cream cheese on medium speed until smooth, scraping the bowl several times. Gradually add the sugar and continue to beat the mixture. One at a time, beat in the eggs, scraping the bowl as needed. Using a spatula fold in vanilla extract and toffee bits. Pour mixture into prepared crust. Finish by spooning caramel sauce over the top. Place pan on a baking sheet and bake 65-70 minutes. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate at least 6 hours before serving.