chopped chocolate toffee bars(such as Heath or Skor brand)
Instructions
PREPARE THE CRUST:
Preheat the oven to 350° F. Spray the bottoms of 36 mini cheesecake pans (the kind with the removable bottoms) with nonstick spray. In a medium bowl, stir together the crust ingredients until the mixture clumps together. Put a small spoonful into each cheesecake cup and use a spoon (or clean fingers) to press the crusts to the bottoms of the cups. Bake 8 to 12 minutes, until the crust appears to be slightly firm and begins to darken. Let cool, and reduce the oven temperature to 325° F.
PREPARE THE CHEESECAKE:
In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth. Beat in the butter, then eggs, one at a time, until just blended. Beat in the vanilla and salt. Scoop the batter into the cheesecake cups onto the tops of the baked crust. Go ahead and fill each one almost to the top of the cup. They’ll rise but should then sink back down a bit when they come out of the oven. You may have a little bit of batter left over (bake extra in a small dish, if desired). Bake until set, about 18 to 22 minutes- watch closely and pull out of the oven when the cheesecakes are set (touch the tops and make sure they’re not jiggly, but firm). Cool completely at room temperature before adding the toppings.
ADD THE TOPPINGS:
Carefully remove the cheesecakes from the pan- loosen the sides with a thin, sharp knife if needed. Slide the removable bottoms off and place the mini-cheesecakes on a platter. Scoop a small amount of dulce de leche onto the top of each cheesecake, and sprinkle with chocolate-toffee pieces. Refrigerate until ready to serve.