vanilla wafer crumbs
semisweet chocolate chips
chocolate bars covered in toffee,
(1.4 oz each)
plus 2 teaspoons
heavy whipping cream
chocolate bar covered in toffee,
(1.4 oz each), chopped
Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break up the toffee chocolate bars into small pieces and sprinkle over the caramel/chocolate layer.
Beat cream cheese until smooth. Add sugar and flour and beat until smooth. Add eggs and egg yolks one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil.
Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 mins, reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature then chill overnight in the refrigerator. Top with chopped up toffee covered chocolate bars.
Preheat Oven to 350 degrees F (175 degrees C). In a medium sized bowl combine wafer crumbs with the melted butter. Mix well. Press onto bottom and sides of 9" spring foam pan. Bake for 10 minutes in preheated oven. Remove and allow cooling.