If you like lattes, you will love these.
- 1 1/4 cups rolled oats, not instant
- 2/3 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 tsp. cinnamon
- pinch of fine salt
- 1/2 cup Skor toffee bits
Preheat oven to 350 degrees. Grease and line a 9 inch baking pan with parchment paper, making sure it hangs over the sides.
Toss the oats, flour, sugar, cinnamon and salt to combine. Stir in the melted butter and press into the baking pan. Bake for 15 minutes until lightly browned around the edges. While still warm, sprinkle the base with the toffee bits evenly and then let it cool down.
- 12 oz. cream cheese at room temperature
- 1/3 cup brown sugar, packed
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp. instant coffee granules
- 1 tbsp. vanilla
- 1/4 cup toffee bits
Reduce the temperature to 325 degrees. Beat the cream cheese to soften then add both sugars and beat until smooth, scraping down the sides. Beat in the egg and egg yolk, scraping down the bowl sides often.
Stir the coffee granules in the vanilla and heat just to dissolve. Stir the coffee into the cheesecake mixture and pour all over the base. Sprinkle with the remaining toffee bits and bake for about 22-24 minutes until the centre is set.
Cool to room temperature then into the refrigerator to chill for about 6 hours before slicing.