Crust
15 whole chocolate graham crackers
1/4 Cup Sugar
8 Tablespoons (1 stick) melted butter
Filling
4, 8-ounce packages cream cheese, room temperature.
1 cup sugar
4 eggs
5 ounces high quality white chocolate, finely chopped.
Caramel Topping
1 1/2 Cups Sugar
1/4 Cup Water
1/2 teaspoon lemon juice
1 cup whipping cream
Heath Bar Toffee Bits
Crust Preparation
Preheat oven to 325. Break graham crackers up into food processor. Pulse into fine crumbs. Add melted butter, pulse to mix. Press into bottom of 9" spring form pan, pushing up 1" onto the sides. Bake for 10 minutes. Set aside to cool.
Filling Preparation
Using a stand or hand mixer, mix cream cheese until light and fluffy. Add in sugar, beat to mix. Add in eggs, one at a time, mixing well in between. Add in chopped white chocolate. Pour into prepared crust, covering side of crust.
Bake until sides pull from edges of pan, and center shakes slightly, approximately 70 minutes. Cover and cool 4-24 hours.
Caramel Topping
Combine water, sugar and lemon juice in heavy sauce pan. Bring to heavy boil. Reduce to boil, stirring occasionally until dark amber, about 8 minutes. Brush down sides with wet brush. Once amber, add cream and reduce heat to medium-low. Mixture will increase in volume and bubble. Stir occasionally and reduce to 1 1/4 cups, about 8-10 minutes. Remove from heat, let sit until cool, yet still fluid, about 15 minutes.
Pour over cooled cheesecake, Top with Heath Bar Toffee bits, chill for 2-6 hours. Run wet knife around edge of pan to release. Cut into small slices.
