Creme Brulee Cheesecake Bars

Sometimes when I see a recipe I think, "my husband would really like that". So I make it for him and not me. I'm not a huge fan of cheesecake or caramel flavor or toffee bits. I think my husband enjoyed these. It's amazing how many squares you can get out of a 9x13. I cut them little since they were so rich. The one weird thing was the toffee started getting liquidy and softening by the end of the night and the next day it was just gross looking on top. Anyway, go look here, where I got the recipe for a more appetizing picture. It was already dark out when I had to take mine so I got yucky yellow lighting.

Creme Brulee Cheesecake Bars
from Betty Crocker

makes 36 bars

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons brown sugar, packed
1/2 cup butter, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely chopped

Heat oven to 350F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In a large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.