Caramel Toffee Crunch Cheesecake

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Combine chocolate cookie crumbs and melted butter. Press into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and sugar until smooth. Add the caramel sauce and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing on low speed after each addition just until blended. Stir in the toffee bits.
Pour the filling over the crust. Bake for 60-70 minutes or until the center is almost set. Remove from the oven and allow to cool completely in the pan.
Refrigerate for at least 4 hours or overnight.
Before serving, drizzle the top with caramel sauce and sprinkle with toffee bits and chocolate curls.
Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 5 hours (including chilling)
Kcal: 450 kcal per slice
Servings: 12 slices