Sweet Monkey

* Preheat oven to 400° F. Do this 15 min prior to prepping all the ingredient’s.
* Lightly grease an 8” inch springform pan and line with two sheets of parchment paper, hanging over the sides of the pan.
* In a mixing bowl beat together cream cheese and sugar for about 6 min.
* Combine eggs and vanilla extract into a bowl and beat in one egg at a time on medium speed for 1-2 min, till fully incorporated.
* Add in heavy cream and beat on medium speed for about 1 min, till fully combined.
* Combine flour and salt and sift into mixture. Beat on low speed for no more than 1 min. Using a spatula fold the batter and scrape down sides. Do not over mix.
* Pour into prepared dish and bake for about 45 mins. Check if top is a deep golden brown. Top should be burnt (caramelized). Mine took 52 min, but I suggest turning on your oven light at 45 min to check the status. Try not to open the oven door while baking.
* The cheesecake will jiggle and it will bubble up once it’s ready. As the cheesecake cools it will shrink in size and sink in.
* Cool on counter for 1-2 hours till room temp. Transfer cheesecake to fridge for up to 3 hrs. I like eating mine at room temp. I sliced it after 1 hr in the fridge. You can also leave it in the fridge overnight. Take it out 30 minutes prior to serving.
* Make toffee sauce before serving. Melt butter in saucepan. Add in brown sugar till it is combined. Reduce heat and add in heavy cream and vanilla extract. Stir till thickens. Drizzle over cheesecake.