• 3 tablespoons butter, melted
  • 18 chocolate sandwich cookies


  • 6 (1 1/4-oz.) English toffee 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. Melt butter in small glass mixing bowl in microwave. Fit SaladShooter® with Shred Cone. Shred cookies into mixing bowl with butter. Stir until well mixed. Pat cookie mixture into ungreased 10-inch springform pan. Bake for 7 minutes. Cool.

Preheat oven to 450°F. Fit SaladShooter® with Slice Cone. Slice 4 English toffee candy bars into a small mixing bowl and set aside. In a large mixing bowl, combine cream cheese, sugar, and vanilla. Mix cream cheese mixture until smooth. Add one egg at a time, beating until smooth. Spoon one half mixture over cooled cookie crust. Spoon one half of the toffee pieces evenly over cheesecake batter. Top with remaining batter. Spoon remaining toffee pieces over batter. Gently cut through batter with a knife several times. Bake for 10 minutes. Reduce heat to 275°F and bake an additional 35 minutes. Remove from oven and loosen cheesecake from side of pan with a knife. Let cool in pan. Remove from pan and chill thoroughly. Cut remaining candy bars diagonally and place on top of cheesecake just before serving.

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

Toffee Swirl Cheesecake