THE Cheesecake.

This cheesecake is the answer to any question every asked. About anything. 

(Also pictured is the Chocolate Chip Coffee Cake posted Feb 2015.) 

THE Cheesecake

1 1/2 cups graham cracker crumbs

6 Tbs unsalted butter, melted

1/4 cup dark brown sugar

5 (8-ounce) bars of cream cheese, at room temp

5 large eggs

2 large egg yolks

1 1/3 cups sugar

1 tsp. vanilla

1/8 cup all purpose flour

1/4 cup heavy whipping cream

caramel topping (store bought is ok)

3 chocolate covered toffee bars, broken into pieces (optional and not pictured)

Preheat oven to 200 degrees. Butter a 10-inch springform pan on the sides and bottom. 

In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Pass into the bottom of the pan and set aside.

Using an electric mixer, combine the cream cheese, whole eggs and egg yolks. Beat at medium until smooth. Add the sugar, vanilla, flour and heavy cream. Blend until smooth. 

Pour the batter into the crust. Bake for 3 hours and 10 minutes. Turn the oven off, open the door a crack and leave the cake in the oven for another hour. Then refrigerate for at least 8 hours. I refrigerate overnight. 

When ready to serve, pour the caramel sauce over. Or slice into wedges and drizzle sauce and sprinkle with the toffee pieces. 

**NOTE: This cake bakes for a very long time. Plan accordingly. Don't start baking this in the evening unless you plan to be up all night:) 

Recipe by Susie Fishbein