1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) french vanilla instant pudding
2 tbsp. brown sugar
1/2 cup butter, melted
2 1/2 tsp. vanilla
3 egg yolks
16 oz. cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits
Recipe from Betty Crocker
(1) Preheat oven to 350˚F. Lightly spray the bottom of a 13x9 baking dish with cooking spray.
(3) In a medium mixing bowl, beat cream cheese, sour cream, and sugar with an electric mixer until smooth. Add 1 egg plus 3 egg yolks, and 1 1/2 tsp. of vanilla. Beat until smooth and pour over cookie crust.
(4) Bake about 30-35 minutes or until the center is set. Take the cheesecake out of the oven and sprinkle with the toffee bits. Immediately return the cheesecake to the oven and turn off the heat. This will allow the residual heat to slightly melt the toffee bits to give you the "brulee" of your cheesecake. Refrigerate at least 4 hours.
I must say that I was pleasantly surprised with this dessert, and all of the boyfriend's coworkers raved about it :) I will definitely make these again (I can see why it is an award winning recipe). I will say that these cheesecake bars do not get better with time. I found that the next morning, the "brulee" was more chewy and sticky than it was the day before. I would say that this should be eaten as soon as it has chilled, and I am sure you won't have a hard time getting these off your hands ;)