A Sweet for your Sweet

I figured it was only appropriate (ironic?) to follow up my not-so-gourmet post with a cheesecake post. Because really, when it comes to desserts, a well-prepared cheesecake definitely ranks up there as a "gourmet" dessert, at least for me. I actually made this cheesecake for the Christmas celebration with my family, but didn't have time to blog about it until mid-January, at which point I decided that I'd wait and make it a Valentine's Day post. I can't speak for everyone, but I would (ten times over) a nice home-cooked meal instead of an over-priced meal at an incredibly busy restaurant. And I know Darrell would always prefer to have me make him a cheesecake instead of buying a slice at a restaurant, because when I make it he has lots of pieces to eat instead of just one! So if you really want to impress your Valentine this year, skip the ridiculously expensive chocolate and flowers and jewelry and show them you really care by spending some time in the kitchen whipping up their favorite treat (or meal). And if your Valentine is a cheesecake fan, this is a great recipe to try--just remember to make it in advance because cheesecakes are best after they've been allowed to "season" in the fridge for 18-24 hours. Trust me--they are always worth the wait.

Rich Heath Bits Cheesecake
(from my dear Aunt Rose--if you haven't tried her rolls yet, do so this weekend!)

1 3/4 cups vanilla wafer crumbs (about 55 wafers)
1/4 cup melted butter
3 8 oz packages cream cheese
1 cup sugar plus 2 tbsp sugar (divided)
3 eggs
1 8 oz container sour cream
1/2 tsp vanilla extract
1 1/3 cups (8 oz package) Heath Toffee Bits (divided)

Combine vanilla wafer crumbs, 2 tbsp sugar, and melted butter. Mix well to coat. Press into bottom and up sides (one inch) of a 9-inch spring form pan. Refrigerate about 30 minutes. Blend cream cheese and remaining sugar in a large bowl on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Slowly mix in sour cream and vanilla. Pour half the cream cheese mixture into the crust. Sprinkle approximately one cup of toffee bits over the cream cheese mixture. Spoon the remaining cream cheese mixture over the top. Bake for one hour in a 325* preheated oven or until filling is set. Sprinkle remaining toffee bits over the top. Turn off oven, prop oven door open, and allow cake to slowly cool to room temperature. Refrigerate cheesecake overnight (or at least four hours!) before serving. Store covered in the fridge.

And just because the cool layers are fun to see, here's a shot of the cheesecake after we cut into it!