Heath Bar Crunch Cheesecake

from Bon Appétit adapted by Janet Scales

via Sisi Damner

serves 10

1 1/2 cups graham cracker crumbs

3/4 stick (6 tablespoons) unsalted butter, melted

1/8 cup golden brown sugar, packed

5 teaspoons vanilla extract, divided

2 cups coarsely crushed Heath Bars, divided (about 10 1.4-ounce bars)

3 8-ounce packages cream cheese, at room temperature

11/4 cups sugar, divided

2 1/2 cups sour cream, divided

4 large eggs

Preheat oven to 350 degrees. Butter a 9-inch spring form pan. Blend graham cracker crumbs, butter, brown sugar and 1 teaspoon of vanilla extract in food processor until moist. Press onto bottom and sides of pan.

Sprinkle 1 1/4 cups of the crushed Heath Bars over the crust. Beat cheese, 1 cup of sugar and 3 teaspoons of vanilla in a large bowl until well blended. Beat in 1 cup of sour cream. Beat in eggs, 1 at a time. Pour this filling into prepared cake pan. Bake for about 1 hour and 5 minutes or until golden on top and just set in the center and cracked around the edges. Transfer to rack and let cool 10 minutes. Center will fall. Keep oven on.

While cake is cooling, whisk 1 1/2 cups of sour cream, 1/4 cup of sugar, and 2 teaspoons vanilla extract in a medium bowl and blend. Spoon over cooled cake. Bake about 5 minutes until topping just sets. Refrigerate immediately and chill uncovered overnight. Before serving, cut around pan sides to loosen cake and release sides. Top with remaining crushed Heath Bars.

Start making it a day ahead, and the recipe also doubles easily to make two cakes. Janet Scales (who is literally a divine cook) shared this recipe with me. It is sooooooo delicious that I am embarrassed to say I licked the fork at a lovely dinner party.