Pumpkin Toffee Crunch Cheesecake

Name: Pumpkin Toffee Crunch Cheesecake
Yield: 12 Servings
Ingredients: Nonstick vegetable oil spray; 1 2/3 cups crushed gingersnaps; 6 tablespoons butter, melted; 2 tablespoons packed light brown sugar; 4 (8 oz.) packages cream cheese, at room temperature; 1 cup packed light brown sugar; 2 tablespoons butter, melted; 6 eggs; 1/2 cup heavy cream; 1/2 cup all-purpose flour; 1/2 teaspoon cinnamon; 1 teaspoon pure vanilla extract; Pinch of salt; 1 (15 oz.) can pure pumpkin puree; 1 1/2 cups sugar; 1/4 cup water; 1/2 teaspoon fresh lemon juice; 1 cup heavy cream; 3 (1.4 oz.) milk chocolate English toffee bars, chopped into rough shards; 1/4 cup white chocolate chips

Pumpkin Toffee Crunch Cheesecake was pinched from <a href="http://www.myrecipes.com/recipe/pumpkin-toffee-crunch-cheesecake-10000001875220/" target="_blank">www.myrecipes.com.</a>

INGREDIENTS

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Nonstick vegetable oil spray

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1 2/3 cups crushed gingersnaps

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6 tablespoons butter, melted

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2 tablespoons packed light brown sugar

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4 (8 oz.) packages cream cheese, at room temperature

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1 cup packed light brown sugar

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2 tablespoons butter, melted

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6 eggs

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1/2 cup heavy cream

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1/2 cup all-purpose flour

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1/2 teaspoon cinnamon

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1 teaspoon pure vanilla extract

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Pinch of salt

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1 (15 oz.) can pure pumpkin puree

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1 1/2 cups sugar

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1/4 cup water

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1/2 teaspoon fresh lemon juice

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1 cup heavy cream

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3 (1.4 oz.) milk chocolate English toffee bars, chopped into rough shards

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1/4 cup white chocolate chips

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