"<p><a href=""http://bakingamoment.com/toffee-crunch-cheesecake/ "" target=""_blank"">Toffee Crunch Cheesecake</a> </p><p>By Allie of <a href=""http://bakingamoment.com/"" target=""_blank"">Baking a Moment</a> </p><p><strong>Ingredients:<br> 	</strong> </p><p><em>For the Crust:</em> </p><ul> <li>2 sheets matzoh</li> <li>1/4 cup brown sugar</li> <li>1/4 teaspoon kosher salt</li> <li>4 tablespoons unsalted butter, melted</li> <li>1 ounce milk chocolate, chopped</li> <li>1 ounce semisweet chocolate, chopped</li> <li>1/4 cup heavy cream</li> </ul><p><em>For the Filling:</em> </p><ul> <li>24 ounces (3 packages) Philadelphia Cream Cheese (brick)</li> <li>1 cup brown sugar</li> <li>3 tablespoons cornstarch or potato starch</li> <li>4 large eggs</li> <li>1 egg yolk</li> <li>1/4 cup heavy cream</li> <li>2 teaspoons vanilla extract</li> <li>a pinch of kosher salt</li> <li>approx. 1/4 cup granulated sugar, for brulée</li> </ul><p><strong>Directions:<br> 	</strong> </p><p><em>Make the Crust:</em> </p><p>Mist an 8-inch x 3-inch (straight-sided) round pan with non-stick spray, and line with a circle cut from parchment paper. </p><p>Break up the matzoh and place in the bowl of a food processor, along with the brown sugar and salt. Process to a fine crumb. Stir in the melted butter and press the mixture into the bottom of the prepared pan. </p><p>Heat the cream until steaming. Stir in the chopped chocolate until smooth. Pour the ganache over the crust, and set aside. </p><p><em>Make the Filling:</em> </p><p>Preheat the oven to 400 degrees F. </p><p>Place the cream cheese, brown sugar, corn or potato starch, and salt in a large mixing bowl, and beat on medium speed until smooth. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Pour in the cream, vanilla, and salt and stir on low speed until combined. </p><p>Pour the batter into the prepared pan. Place the cheesecake in a larger baking dish, and pour very hot water into the larger dish, about 1-inch up the sides of the pan. Bake for 20 minutes, then turn the heat down to 300 degrees F and bake for an additional 80 minutes or until the cheesecake is set around the sides but still slightly jiggly towards the center. Turn the oven off, prop the door open with a wooden spoon, and allow the cheesecake to cool in the oven for at least an hour. </p><p>Chill the cheesecake overnight in the fridge. Run a thin knife around the edge of the pan, and wrap it in a hot towel to loosen it. Flip the cheesecake onto a plate, and then invert it onto a serving platter. Sprinkle with granulated sugar, and brulée with a kitchen torch, or put it under the broiler for a few minutes.</p>"
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