Fudge Toffee Cheesecake

Total Time: 2 hrs 30 mins Preparation Time: 25 mins Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 8
• 2 cups chocolate wafer crumbs
• 1/3 cup melted butter
• 1 (14 ounce) can sweetened condensed milk, caramelized* (see below)
• 4 1/4 ounces skor candy bars, crumbled-much easier if you freeze the bars first (3 regular sized bars)
• 3 (8 ounce) packages cream cheese, at room temperature (do not use light cream cheese)
• 3/4 cup granulated sugar
• 1/4 cup kahlua
• 3 eggs, at room temperature
• 6 (1 ounce) semi-sweet chocolate baking squares, melted and cooled
• semi-sweet chocolate baking square (quantity two, one ounce each)
• chocolate curls

Recipe

• 1 *to caramelize sweetened condensed milk:.
• 2 to caramelize the sweetened condensed milk, simmer slowly in the top of a double boiler for about an hour, or longer, until it thickens and turns a golden brown.
• 3 stir occasionally.
• 4 set aside to cool.
• 5 generously grease the sides of a 9-inch springform pan.
• 6 wrap the outside of the pan with a double layer of foil to prevent the butter in the crust from leaking out.
• 7 combine the chocolate crumbs and melted butter and press onto the bottom and part way up the sides of the greased pan.
• 8 bake in a preheated 350°f oven for 10 minutes then set aside to cool.
• 9 spread the caramelized sweetened condensed milk over the cooled crust (warm it in the microwave for a few seconds if necessary). sprinkle the 3 crushed skor bars evenly over the caramel layer.
• 10 if you've had to reheat the caramel before spreading, let it cool for a moment before adding the skor bars.
• 11 with an electric mixer, beat the softened cream cheese and sugar until smooth, scraping down the bowl several times.
• 12 add the eggs, one at a time and beat only till smooth (don't overbeat the batter once you've added the eggs or the cheesecake could crack).
• 13 quickly stir in the melted chocolate and kahlua (can do this by hand).
• 14 pour the batter over the caramel layer.
• 15 it should almost fill the pan.
• 16 place cookie sheet under the springform pan (this is in case of overflow--it shouldn't overflow, but just be safe)!
• 17 bake the cheesecake in a preheated 350°f oven for approximately 50-55 minutes.
• 18 it will be set around the edges, but the center will wobble when you gently shake the pan.
• 19 turn the oven off and leave the cake in the oven for 1 hour, then completely cool at room temperature before putting it in the fridge.
• 20 run a sharp knife around the edge of the cake when it first starts to cool so that it doesn't pull away from the sides of the pan and crack.
• 21 refrigerate overnight before removing the sides of the pan.
• 22 to garnish, melt 2 squares of semi-sweet chocolate and drizzle over the top and down the sides of the chilled cake.
• 23 pile chocolate curls in the center.
• 24 tip: before preheating the oven set a large pan of water on the bottom rack.
• 25 this adds moisture while the cheesecake is baking and will help to prevent cracks.
• 26 **cook time does not include cooling cheesecake or overnight refrigeration.