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Ingredients

• *Gingersnap crust*
• Nonstick vegetable oil spray
• 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons (packed) golden brown sugar
• *Cheesecake*
• 4 8-ounce packages cream cheese, room temperature
• 1 cup (packed) golden brown sugar
• 2 tablespoons (1/4 stick) butter, melted
• 5 large eggs
• 1 teaspoon vanilla extract
• *Caramel topping*
• 1 1/2 cups sugar
• 1/4 cup water
• 1/2 teaspoon fresh lemon juice
• 1 cup heavy whipping cream
• 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

Description

From Bon Appétit: "Each Year We Receive Hundreds Of Reader Requests For Recipes From Restaurants Around The World. And This Past Year There Was A Clear Favorite — Cheesecake. One Of The Best We Tested Is From Zoom In Park City, Utah. Here's Thei

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