No-Bake Almond Toffee Cheesecake

Using graham cracker or chocolate cookie crumbs, make a crust on the bottom of a 9 or 10-inch spring form pan and set aside.

Soften a brick of cream cheese to room temperature and cut into small pieces. Mix 1 pkg of no-bake cheesecake mix according to package directions. When smooth, beat in the cream cheese until very well blended. Using a spatula stir in 1 cup (+/- according to taste) of Heath Bar bits or toffee baking chips and 1/4 cup sliced almonds. Spoon into prepared crust and smooth slightly. Sprinkle with 1/4 cup sliced almonds and drizzle with chocolate ice cream syrup that sets into a shell. Refrigerate several hours or overnight so that toffee bits have some time to begin to melt.

To serve, slide knife blade or spatula around edge of springform pan to loosen sides of cheesecake. Open ring and place cheesecake on a serving tray. Cut and top each slice with a dollop of whipped cream and additional sliced almonds.