3 c. chocolate wafer crumbs
3 oz. melted butter
3 tbsp. sugar

1 lb. cream cheese, soft
1/2 lb. brown sugar
4 lg. eggs, whipped
2 tsp. vanilla extract
1 tbsp. white rum
Pinch of salt
12 oz. sour cream, whisked to smooth

1/2 c. whipping cream
1 1/4 c. chocolate chips
2 c. whipping cream, well chilled
1/2 c. broken up Heath bars or English toffee

1. Mix together crumbs, butter and sugar. Press into a buttered 10 inch springform pan.

2. Whip cream cheese and sugar together until light colored and fluffy. Stir in remaining ingredients just until mixed in.

3. Bake at 300 degrees until filling is set (about 30-45 minutes).

4. Heat whipping cream just to a simmer. In a mixing bowl, pour cream over chocolate chips; whisk until smooth. Pour over cheesecake. Smooth with a spatula and sprinkle with toffee crumbs. Chill cake.

5. Remove cake from pan. Whip chilled cream to stiff peaks and decorate top of cheesecake with it.