Pecan Toffee Cheesecake

1 Pkg. (11.3 oz.) pecan shortbread cookies, crushed
1 ½ Tbsp. butter, melted
3 ½ pkg. cream cheese, softened
1 ½ cup sugar
5 large eggs
¼ cup flour
2 tsp. vanilla extract
2 tsp. lemon juice
1 cup ricotta cheese
1 cup sour cream
½ cup toffee pieces
½ cup pecan pieces

Preheat oven to 325 degrees.

For the crust: Mix the crushed cookies with the melted butter. Press into the bottom and up sides of a 9-inch spring form pan. Bake for 10 minutes or until golden brown. Let cool completely.

For the filling: Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When the eggs have been mixed into the cream cheese, add flour, vanilla and lemon juice, mix well. Add the ricotta cheese and the sour cream last and beat well. Pour the mixture into the cooled crust. Bake in a water bath and bake for approximately 1 hour. Combine the toffee and pecan pieces then place on top of the cheesecake. Cook for an additional 15 minutes. Cool Completely before refrigerating. Chill overnight.

You can make this with whatever toppings you’d like. How about cinnamon sugar pecans or wet pecans like wet walnuts?The possibilities are endless!