Toffee-Topped Cheesecake

I've made a Heath Bar Coffee Cake for decades, but it was only upon Brianna's request for her 30th birthday cake that I attempted this, a blending of her favorite cake (cheesecake) and one of her favorite candies (Heath bars). Once the candles were blown out and the cake sampled, we all agreed: This toffee-topped cheesecake is pretty darn delicious.

2 8-ounce packages cream cheese, at room temperature

3/4 cup sugar

2 tablespoons flour

1/4 teaspoon salt

3 large eggs

1 cup sour cream

1 teaspoon vanilla

3/4 cup (or to taste) caramel topping for ice cream

3 Heath Bars, crushed, or 6 to 8 ounces Heath English Toffee Bits (sold in baking aisle)

Heat oven to 325 degrees. Lightly coat 8- or 9-inch baking dish with cooking spray. In medium bowl, beat the cream cheese, sugar, flour, and salt until smooth. Add eggs, sour cream, and vanilla, and beat until smooth and creamy. Pour into baking dish. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack, then in refrigerator.

Top cooled cheesecake with caramel topping then sprinkle liberally with toffee bits, as desired.

Makes nine to twelve servings, depending on size. Refrigerate leftovers.