1 1/2 c. graham cracker crumbs
6 tbsp. unsalted butter, melted
1/4 c. firmly packed dark brown sugar

Preheat oven to 350 degrees. Lightly butter inside of 9 inch springform pan with 2 3/4 inch high sides. Combine crumbs, butter and brown sugar in small bowl. Press crumbs over bottom and 1 inch up sides of pan. Refrigerate crust.

2 lb. cream cheese, room temperature
1 1/2 c. sugar
5 lg. eggs, room temperature
2 1/2 tsp. vanilla
2 tsp. lemon juice

Beat cream cheese in large bowl until fluffy. Add sugar and beat until smooth. Beat in eggs 1 at a time. Mix in vanilla and lemon juice. Pour filling into prepared crust.

Bake until cake rises about 1/2 inch over rim. Center should move only slightly when pan is shaken. It should be baked for about 1 hour and 15 minutes. Cool on rack. Cover and refrigerate until well chilled, at least 6 hours.

1 1/4 c. sugar
1/3 c. water
1 c. whipping cream
1/2 c. unsalted butter, cut into pieces at room temperature
1 tsp. vanilla
3/4 c. whipping cream
2 tbsp. sugar
3 (1.4 oz.) toffee candy bars broken into pieces

Heat sugar and water in medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mixture is a rich caramel color. Use a brush dipped in cold water to wash down the sides of the pan. Heat for about 8 minutes. Be careful not to burn.

Reduce heat to very low. Add cream and stir until smooth. Mix in butter. Cool slightly. Mix in vanilla. Remove cake from pan. Pour 2/3 cup of caramel sauce into center of cake. Cover remaining sauce and keep at room temperature.

Chill cake until caramel topping is set, about 2 hours. Whip 3/4 cup of cream with 2 tablespoons of sugar in medium bowl until firm peaks form. Serve on top of wedges of cake. Use remaining caramel sauce to add if desired to each piece of cake. Add a piece of broken candy bar on top of cake.

Yields 10 servings.