Almond and Heath Candy Bar Cheesecake

Crust:
1 cup shortbread cookie crumbs (about 15 Lorna
    Doone cookies, crushed)
3 tablespoons butter, melted
1 tablespoon sugar

Filling:
3 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
3 eggs
1/2 cup sour cream
6 ounces Heath candy bars, frozen and crushed
1 tablespoon flour

Topping:
1 cup shortbread cookie crumbs (about 15 Lorna
    Doone cookies, crushed)
1/3 cup packed brown sugar
1/4 cup butter
1 cup chopped almonds
3/4 cup caramel ice cream topping

Crust: Combine cookie crumbs, butter, and sugar. Mix well. Press onto bottom of 9-inch springform pan. Bake for 10 minutes at 350 degrees F. Cool.

Filling: In mixing bowl, beat cream cheese, sugar, and vanilla with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Toss crushed candy bars with flour. Add to cream cheese mixture. Stir until blended. Pour filling into prepared crust.

Topping: Combine crushed cookies and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in chopped almonds. Sprinkle mixture over filling. Bake at 350 degrees F for 1 hour and 5 minutes, or until set. Drizzle with caramel ice cream topping. Continue baking for 10 minutes more. Remove from oven and cool. Carefully release springform pan. Chill at least 4 hours or overnight before serving.

Makes about 16 servings.