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English Toffee Cheesecake 

Crust 
1 1/2 cups graham cracker crumbs 
1/2 cup toasted almonds, finely chopped 
1/2 cup English toffee bits (such as Skor) 
2 tablespoons dark brown sugar, packed 
1/4 teaspoon salt 
6 tablespoons unsalted butter, melted 
Preheat oven to 350 degrees F. 

Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F. 

Filling 
32 ounces cream cheese (at room temperature) 
1 cup dark brown sugar, packed 
4 large eggs 
1 tablespoon vanilla extract 
1/4 teaspoon almond extract 
8 ounces chocolate-covered English toffee 
    (such as Skor or Heath bars), cut into 
    1/2-inch pieces 

Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes. Meanwhile, prepare topping: 

Topping 
1 (16 ounce) container sour cream 
1/2 cup granulated sugar 
1 teaspoon vanilla extract 
Assorted candies (such as gumdrops 
    and holiday M&M's) 

Mix sour cream, sugar and vanilla extract in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight. 

Remove pan sides and place cake on platter. Garnish top with candies. 

NOTE : Prepare this cake a day ahead.