Toffee crunch chocolate cheesecake

Base:
1 ½ cups graham crumbs
¼ cup coarsely chopped hazelnuts
¼ cup shredded coconut
2 tbs brown sugar
¼ cup butter

Batter:
2 packages cream cheese (8oz/250g each), softened
½ cup granulated sugar
1 cup sour cream
3 large eggs
2 cups semi-sweet chocolate chips, melted
1 cup Skor toffee bits

In a medium bowl, combine the first four ingredients. Melt butter and incorporate into the crumbs. Press firmly into a parchment paper-lined 8-inch spring form pan and bake at 350-degrees for 10 minutes.

Reduce oven heat to 275-degrees. In the bowl of an electric mixer set to medium-low, cream together cream cheese and sugar until very smooth and fluffy (about 5-7 minutes), scraping down sides as needed. Beat in sour cream. Beat in eggs, one at a time. Fold in melted chocolate. Stir in ½ cup Skor bits.

Sprinkle 4 tbs of the toffee bits over the cake base. Scrape cheesecake batter over base, tapping pan on counter to distribute evenly. Sprinkle remaining Toffee bits over batter. Place a baking dish, 1/3 full with hot water, on the lowest rack of the oven (the water and low temp help prevent cracking). Set cheesecake on a baking sheet and set on middle rack. Bake for about 2 ½ - 3 hours, until just set in centre. Leave in oven with heat off for another hour (also to prevent cracking). Cool thoroughly, then refrigerate overnight. To slice, use a large chefs’ knife, cleaning the blade between each cut.