Name: Toffee Crunch Caramel Cheesecake
Yield: Makes 10 to 12 Servings
Ingredients: Nonstick vegetable oil spray; 1½ cups ground gingersnap cookies (about 7¼ ounces); 5 tablespoons unsalted butter, melted; 2 tablespoons (packed) golden brown sugar; 4 8-ounce packages cream cheese, room temperature; 1 cup (packed) golden brown sugar; 2 tablespoons (¼ stick) butter, melted; 5 large eggs; 1 teaspoon vanilla extract; 1½ cups sugar; ¼ cup water; ½ teaspoon fresh lemon juice; 1 cup heavy whipping cream; 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

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