Crust:

1 ¼ cups graham cracker crumbs
¼ cup sugar
1 tsp cinnamon
¼ cup melted butter

Filling:

4 (8 oz.) packages soft cream cheese
1 cup sugar
1 tsp lemon juice
2 tsp vanilla
4 eggs

Topping:

Caramel sauce
½ lb – 1 lb chopped Nashville Toffee Company almond toffee

Directions:

1. Preheat oven to 300 degrees F
2. Grease 9 inch spring form pan with baking spray
3. Combine crust ingredients and press into pan
4. Beat cream cheese until smooth
5. Add sugar, then lemon juice, vanilla, and eggs
6. Pour filling into pan. Bake for 1 hour and 15 minutes and let cool
7. Top with caramel and gently press toffee into cake

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