Toffee Pecan Cheesecake

 Ingredients
1/3c digestive biscuit crumbs
1/4c ground pecan nuts
3 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon ground nutmeg 
1/4c butter or margarine, melted 
16 oz cream cheese, softened
1/2c caster sugar
1/2 teaspoon vanilla extract
2 eggs
4 tablespoons toffee sauce
1/2c chopped pecans

Directions

1. Preheat oven to 355. In a medium bowl, combine digestive biscuit crumbs, ground pecans, sugar, cinnamon, mixed spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9" springform cake tin.
2. In a large bowl, Beat cream cheese, 1/2c sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling over base.
3. Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
4. In a small bowl, combine toffee sauce and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

*Converted from a UK recipe - original directions were in Metric/Celsius
http://allrecipes.co.uk/recipe/10473/toffee-pecan-cheesecake.aspx