Sorry for the delay.... Here it is!
Base:
1 x 100g pack shelled pecans
3 1/2 oz (95g) digestive biscuits
1 oz (25g) golden caster sugar
2 oz (50g) unsalted butter, melted
filling:
1 x 250g pack Devon Toffees
3 ½ fl oz (100ml) milk
2 x 250g mascarpone
2 x 200g tubs full fat cream cheese
3 large eggs
2 teaspoons vanilla extract or essence
7oz (200g) golden caster sugar
to decorate (optional):
10-12 pecan halves
whipped cream
You will also need a lightly greased 9 ½ inch (24cm) round springform cake tin
Pre heat the oven to gas mark 3 / 325 F / 170 C or 140 C for fan assisted oven
To make the base, place the pecans, digestives and sugar in a food processor and process until well ground. Tip into a bowl and mix with the melted butter, then press into the greased cake tin and chill for an hour.
Place the toffees in a heavy saucepan, together with the milk.
Heat over a very low heat until the toffees have melted.
Cool the toffee down completely, then pour onto the chilled cheesecake base, trying to keep the mixture away from the sides.
Place the mascarpone, cream cheese, eggs, vanilla and sugar in a bowl and using an electric hand mixer, beat until smooth, then pour over the toffee.
Place the cake tin onto a baking tray and bake for 1 hour, until the centre is still a little wobbly.
If the cheesecake appears to be getting too brown towards the end of the cooking time, cover the tin loosely with baking parchment.
Switch off the oven and leave the cheesecake inside for one hour (this helps to prevent cracking), then remove and allow to cool completely before removing the sides of the tin.
If you like, you can decorate the cheesecake with whirls of whipped cream topped with pecans.
It is a bit time consuming to make, but my god it's worth it!
*Disclaimer: PinkPolkaDots accepts no responsibility for excessive weight gain 