• 18 chocolate sandwich cookies
  • 3 tablespoons butter, melted
  • 6 (1.25 oz.) English toffee-flavored candy bars, divided
  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3 eggs

Preheat oven to 350°F. Fit SaladShooter® slicer/shredder with Shred Cone. Shred cookies into a bowl. Pour butter over cookies; stir until mixed. Press mixture evenly over bottom and up the sides of ungreased 10-inch springform pan. Bake 7 minutes. Cool.

Preheat oven to 450°F. Fit SaladShooter® with Slice Cone. Slice 4 candy bars into a small bowl; reserve. Beat cream cheese, sugar, and vanilla in a large mixing bowl until smooth. Add eggs; beat on low until smooth.

Spoon one half of cream cheese mixture over cooled crust. Sprinkle one half of the reserved candy evenly over cream cheese. Top with remaining cream cheese mixture and then sprinkle with remaining reserved candy. Gently cut through batter several times with a knife. Bake for 10 minutes. Reduce heat to 275°F and bake an additional 35 minutes. Remove to cooling rack. Loosen cheesecake from pan by running a knife around the edge of the pan. Let cheesecake cool completely in pan. Remove from pan and chill thoroughly. Cut 2 remaining candy bars diagonally; place on top of cheesecake just before serving.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Toffee Swirl Cheesecake