ENGLISH TOFFEE CHEESECAKE

1 ½ cups graham crumbs (from about 5 ounces graham crackers)

½ cup toasted almonds, finely chopped

½ cup English toffee bits (such as Skor)

2 tablespoons (packed) dark brown sugar

¼ teaspoon salt

6 tablespoons unsalted butter, melted

Filling

4 8-ounce packages cream cheese, room temperature

1-cup (packed) brown sugar

4 large eggs

1-tablespoon vanilla extract

¼ teaspoon almond extract

8 ounces chocolate-covered English toffee (Such as Skor or Heath bars), cut into ½-inch pieces

Topping

1 16-ounce container sour cream

½ cup sugar

1-teaspoon vanilla extract

Assorted candies (such as gumdrops and holiday M&M’s)

For Crust: Preheat oven to 350 degrees. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of ten -inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 degrees.

For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; ,sprinkle with Toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.

MEANWHILE, PREPARE TOPPING: mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack: cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.

Remove pan sides and place cake on platter. Garnish top with candles,