Prepare the Base: Mix the cookie crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan or pie dish, creating a firm, even layer. Chill in the refrigerator while preparing the filling.
Cheesecake Filling: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Gradually add the heavy cream and vanilla extract, continue beating until the mixture is thick and fluffy.
Add Toffee and Caramel: Fold in the toffee bits and caramel sauce into the cream cheese mixture until evenly distributed.
Assemble: Pour the filling over the chilled cookie base, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight, until set.
Garnish: Before serving, drizzle with additional caramel sauce and sprinkle with toffee bits. Add whipped cream if desired.
Serve: Release the cheesecake from the springform pan (if used) and slice. Serve chilled for a delightful dessert experience.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 8 servings
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