Ingredients

for the crust:
• 1 package (9 oz.) chocolate wafer cookies
• 1 stick unsalted butter, melted
• 1/2 tsp salt
• 1/4 cup Heath toffee bits (with the chocolate on it)
• 200g dark chocolate chips
for the filling:
• 2 8 oz. packages Neufchatel cream cheese
• 2 cups non-fat Greek yogurt
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/3 cup Salted Vanilla Bean Caramel
• 2 large eggs
• 2 large egg whites
for the toppings:
• 1/2 cup heavy whipping cream
• 1 tbsp confectioners' sugar
• 2 tsp unsweetened cocoa powder
• 1/2 cup Salted Vanilla Bean Caramel
• 1/4 cup Heath toffee bits (with the chocolate on it)
• 1 full Heath bar, chopped

Instructions

for the crust:
1. Preheat oven to 300 degrees. Line a springform pan with parchment paper.
2. Pulse the chocolate cookies in a food processor until they are ground into crumbs.
3. In a large bowl, combine al of the crust ingredients, except for the chocolate chips and mix until moistened. Press into the bottom and up the sides of your springform pan. Sprinkle in the chocolate chips in an even layer. Bake for five minutes, then remove and smooth out the melty chocolate with an offset spatula.
4. Place in the freezer while you prepare the filling.
   for the filling:
5. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, yogurt, and sugar for a few minutes. Add in the vanilla and caramel and beat to combine. Add in the eggs and egg whites and beat until combined.
6. Pour the filling into the prepared crust. Wrap the pan with a couple wet dishtowels and bake for 1 hour and 20 minutes. (Don't worry, the towels will be fine in the oven, I promise! This is a neat trick I learned from the original recipe that, in my opinion, works better than a water bath to allow the cheesecake to cook evenly.)
7. Turn the oven oven off, crack the oven door, and leave the cheesecake inside for 30 more minutes. When you remove the cheesecake it should still be jiggly. Place it in the fridge for at least 6 hours before removing from pan and serving.
   for the toppings:
8. With a hand mixer, or in your electric mixer with the whisk attachment, beat the cream until soft peaks. Add in the sugar and cocoa and beat until stiff peaks.
9. In a bowl, combine the toffee bits with the caramel and pour over the cheesecake.
10. Pipe the chocolate whipped cream around the outside of the cheesecake, or simply serve it on the side. if you want. Top the cake with the chopped up Heath bar.
11. Slice with a large, sharp knife that has been run under hot water and then dried off.

Notes