This recipe isn’t particularly time-consuming, but requires some forethought and preparation. I would take note of the bake time, which is about an hour and forty five minutes. Prepare it the day before so that the dish has time to set in the refrigerator overnight.

INGREDIENTS

Shortbread Crust

• 40 Walkers Shortbread Fingers
• 10 tbsp butter

Cheesecake Filling

• 32 ounces cream cheese
• 1 cup sugar
• 4 eggs
• 1 cup sour cream
• 1/4 tsp salt
• 1 vanilla bean
• 18 Walkers Chocolate and Toffee Shortbread, crumbled
• 2 ounces semisweet baking chocolate, melted

DIRECTIONS

1. Preheat oven to 375°F
2. Prepare springform pan with nonstick cooking spray
3. Crumble shortbread fingers in a food processor
4. Add butter and pulse to combine
5. Press shortbread crumble into the bottom of the pan. Be sure to press some of the mixture up the side of the pan (approximately 1 inch)
6. Bake for 14 minutes until set and set aside to cool
7. Reduce oven temperature to 325° F
8. Using a stand mixer, beat cream cheese until smooth
9. Add sugar and continue beating until fluffy
10. Beat in eggs one at a time (scrape down the side of the bowl as necessary)
11. Beat in sour cream
12. Split vanilla bean lengthwise and scrape seeds into mixture
13. Hand mix in vanilla bean, salt, and crumbled Walkers Chocolate and Toffee Shortbread
14. Wrap springform pan in aluminum foil
15. Pour in filling and set in a roasting pan
16. Prepare hot water bath by boiling a tea kettle of water
17. Add enough hot water so that it comes up the pan about halfway
18. Bake cheesecake at 325° F for 1 hour and 45 minutes
19. Remove cheesecake from hot water bath and allow to cool completely
20. Allow to set in the refrigerator overnight before serving
21. Top with a drizzle of melted dark chocolate, Walkers Chocolate and Toffee Shortbread and whipped cream, if desired

Chocolate & Toffee Shortbread Chocolate & Toffee Shortbread

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