Decadent Cheesecake

I made an absolutely fabulous cheesecake thanks to Delight magazine! I did however make a few minor changes. There recipe, with my notes is as follows:

1 1/4 cups Oreo cookie crumbs (you could use K-Too's or Glutino Creme's- I used Glutino's Chocolate Creme's, and really you're going to want at least 1 1/2 cups to make a crust that is the typical thickness- I used 2 cups)
1/4 cup butter, melted
3 8 oz packages cream cheese, softened
3/4 cup packed brown sugar (I used 1 cup brown sugar, plus 1/4 cup white sugar)
1 Tbsp vanilla
3 eggs
1/3 cup caramel ice cream topping
1 bag of Health Toffee Topping










Directions
1. Heat oven to 350 degrees.
2. Mix cookie crumbs and butter; press into springform pan.
3. Beat cream cheese, sugar, and vanilla until smooth.
4. Add in eggs.
5. Pour over crust.
6. Bake about 40 minutes. (Cake will look very round, like a giant bubble, and then sink slightly during cooling process).
7. Cool and put in the fridge for at least 4 hours before serving.

Now here's where I differ from their directions. They suggest once the cheesecake is cool, to pour the caramel on top of the entire cheesecake, and sprinkle with toffee. If you're going to serve the whole darn cheesecake right then, sure that will work, however, what I suggest is....

Cut into slices, and as you plate the individual slice, drizzle the slice with caramel and sprinkle with toffee. This makes a great presentation and doesn't make the remaining cheesecake goopy.

The only other feedback I have is actually use a vanilla cookie or graham crackers for the crust.