CHRISTINA COHN / NASHVILLE TOFFEE COMPANY
1-1/2 cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons sugar
Combine all and press into the bottom of a buttered springform pan. Chill for an hour.
3 lbs. softened cream cheese
1-1/2 cups sugar
4 teaspoons lemon juice
2 teaspoons vanilla
1/2 lb toffee, chopped
caramel (store-bought ice cream topping or homemade)
Beat cream cheese until smooth. Add sugar, beat until blended. Add lemon juice and vanilla, beat until blended. Add eggs, one at a time, beating just until blended. Scrape the bowl after each addition. Pour into the chilled crust and bake at 300 degrees for 75 minutes. Cool completely on wire rack or top of stove. Cover and refrigerate overnight. Drizzle with caramel and sprinkle with the chopped toffee. Voila!