Caramel and Almond Cheesecake Slice

For Graham Cracker Crust:

Preheat oven to 350º F. Butter the bottom of a 9 or 10-inch springform pan.

Combine crust ingredients in a food processor and pulse until crumbs are just moist. Press crumb mixture firmly onto the bottom and half way up the sides of prepared pan. Bake until crust begins to turn golden, about 8 minutes. Remove from oven and transfer pan to a wire rack to cool. Maintain oven temperature.

For Cream Cheese Filling:

In a large bowl using an electric mixer, combine cream cheese and sugar until well blended. Beat in flour. Add eggs, one at a time, beating each one until well combined. Beat in sour cream, milk, vanilla and lemon zest, mixing until smooth. Fold in chocolate toffee bits. Pour cheese filling over crust.

Bake cheesecake until center is just set and top is slightly puffed, about 1 hour. Turn off oven, keep oven door closed and let cheesecake stand in oven for 1 hour. Transfer cake to a cooling rack and let cool completely. Cover and refrigerate to cool further for at least 8 hours or overnight before serving.

For Caramel Sauce Topping:

In a medium saucepan set over medium-low heat, combine brown sugar, half-and-half, butter and salt. Cook while whisking gently for 5 to 7 minutes, until the caramel starts to thicken. Add the vanilla and cook another minute or so. Remove pan from heat, cool slightly. Pour the sauce into a glass jar and refrigerate until ready to use.

To Serve: