1. 1. Using a gallon freezer bag, crush the cookies to a sand-like texture with a rolling pin. Alternately you can also use a food processor.
   2. Melt butter and then mix the crushed cookies, butter and sugar together in a medium sized bowl until well incorporated.
   3. Prepare a 9″ springform pan by lightly spraying with cookie spray.
   4. Press the cookie mixture into the bottom of the springform pan and 1 1/2-2″ up along the side of the pan.
   5. Place in the freezer for 45 minutes to an hour.
   6. In the bowl of a stand mixer, beat the cream cheese until creamy.
   7. Add sugar and beat again until creamy.
   8. Add sour cream, vanilla extract, and salt and stir until well combined. Pause occasionally to scrape down the sides of the bowl.
   9. With the mixer on low, gradually add 1 lightly beaten egg at a time stirring only enough to incorporate all of the ingredients together. Scrape down the sides of the bowl again and gently mix to incorporate, making sure all ingredients are well combined.
   10. Remove springform pan from the freezer and pour cheesecake mixture into the prepared pan. Then wrap the bottom of the pan with enough foil to cover the sides as well.
   11. Place the pan in a bain marie (hot water bath) and bake in a 325 degree preheated oven for 1 hour.
   12. After one hour, jiggle the pan. If the center seems too loose, turn off the oven and leave the oven door closed for 15 minutes. Remove from the oven, take the springform pan out of the bain marie, remove foil, and place on a cooling rack to cool.
   13. Refrigerate the cheesecake for at least 4 hours.
   14. Using your favorite caramel sauce or a simple, one ingredient homemade sauce (recipe below), spread the caramel over the top of the cheesecake, leaving an inch around the edge. The caramel will naturally run to the edge and drip over the sides just a bit. Add crumbled Toffee-tastic® cookies over the top of the cheesecake and garnish the edges and the center with HEATH pieces.
   15. Lastly, transfer to a sealed container to store in the refrigerator until ready to use.

For the caramel:

1. 1. Before getting started, remove label from the unopened can of sweetened condensed milk. Do not remove the top of the can.
   2. Fill a deep medium saucepan with water, and bring water to a boil.
   3. Carefully place the can in the boiling water, ensuring there’s enough water to completely cover the can at all times.
   4. Lower the flame and simmer, uncovered for 3 hours.
   5. Using a set of tongs, carefully remove the can from the water.
   6. Once the can is cool, remove the lid.
   7. Lastly, transfer to a sealed container to store in the refrigerator until ready to use.

For the bain marie (hot water bath):

1. 1. Wrap the bottom of the springform pan with 2 layers of heavy-duty foil. Make sure to cover sides of the pan.
   2. Pour in the cheesecake batter.
   3. Place the springform pan into a larger baking dish, then place on the middle rack of the oven.
   4. In a medium saucepan, boil enough water to cover the bottom 2″ of the springform pan.
   5. Next, gently pour in the water without splashing into the batter.
   6. Finally, bake as directed.