Gingersnap Crust Ingredients:
Nonstick vegetable spray
1 1/2 C. ground gingersnap cookies
5 Tbsp unsalted butter, melted
2 Tbsp (packed) golden brown sugar
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-in-high sides with nonstick spray. Stir ground cookies, butter and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty-foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
Caramel Topping Ingredients:
1/4 C. plus 2 Tbsp all-purpose flour, divided
1 jar (12-1/4 oz) caramel ice cream topping
Toffee bits, if desired
In a small bowl, stir 1/4 C. flour into the caramel topping. Set aside 1/3 C. caramel mixture for garnish. Drizzle remaining caramel mixture over crust; sprinkle with toffee bits, if desired.
4 8-oz packages cream cheese, room temperature
1 C. (packed) golden brown sugar
2 Tbsp butter, melted
5 large eggs
1 tsp vanilla
4 1.4-oz English toffee candy bars, chopped
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes (I found that to be way too long, so I'd check it at about 50 minutes). Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
Directions For Remaining Topping:
Spoon remaining caramel over top of cake just to edges. Garnish top of edges with chopped English toffee. Chill at least 2 hours and up to 6 hours. Run knife around pan sides to loosen cake; release pan sides.