Wednesday, March 30, 2011

Pickles



Egypt is famous for different kinds of pickles. There is no meal without pickles being serve on the table. Youll find varieties of pickles from onions to eggplant ^_^.Let's scroll the recipes of different varieties of pickles.

Pickled Onion 

Ingredients

1 kg small onions
1 cup red hot pepper cut into small pieces
1 TBSP mustard seeds
1 TBSP coriander seeds
6 cups white vinegar
2 cups water
1 TBSP honey
4 celery sticks

Method

Put onion in boiled water for few minutes, then peel without using a knife, put in cold water and drain.

Add mustard, coriander, celery to vinegar and boil to get an addition flavor, drain, set aside.

Put onion in sterile jar, add red pepper pieces, and cover with vinegar till 1 cm left from the top, seal properly.

Put jar in boiled water bath (put the jar in bigger pan with boiled water) for 10 minutes to get the air out of the jar.

Keep for a week till fully pickled or depends on the size of the onions.



Pickled Pepper


Ingredients

1 yellow pepper
1 red pepper
1 green pepper
3 garlic cloves cut into thin circles
2 TBSP Honey
3 cups white vinegar
1 tsp ginger powder

Method

Cut pepper in halves; remove the upper part and the seeds, cut to small pieces.

Boil water on medium heat, add pepper for two minutes, drain and set aside.

Melt well honey in vinegar.

Mix pepper pieces with garlic rounds and ginger, put in small jars, cover with vinegar and honey.

Seal jars tightly, keep for 3 days before use.

Keep in fridge after use.


Pickled Green Olives

 

Ingredients

1 kilo large green olives
4 T celery leaves, finely chopped
5 Garlic cloves
2 Carrots, grated
3 Chili peppers
1 portion lemon juice (keep the skin)
1 portion white vinegar
1 portion salted water (3 tablespoons of coarse salt for each cup)
Cooking oil





Method

• Wash olives well. Make a cut from top to bottom of olives with a sharp knife.
 

• Soak them for three days in fresh water to lose their bitterness.
 

• Crush garlic cloves in little salt and chili pepper. Mix with carrots and celery.
 

• Drain and wash well. Arrange in layers alternately with the mixture of garlic, carrots and celery. Press to get rid of air.
 

• Place a layer of lemon skins between layers of olives and vegetables, or put the lemon skins on the top.
 

• Mix lemon juice, vinegar and salted water (the portions depend on quantity of olives). Portions should be equal, so if one cup of lemon juice is used, mix it with one cup of vinegar and one cup of salted water.
 

• Cover with a layer of oil. Close the container tightly. Leave for a month at least, the longer the better. Keep in a cool dry place away from light. 

Vinegar Pickled Carrots

 

Ingredients

  • 1 cup distilled white vinegar
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2/3 cup water
  • 8 large carrots, diced

Directions

  1. In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly. 
  2. Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

Eggplant Pickles

 

 

Ingredients

 
8 to 10 small Japanese eggplants
 
1 green bell pepper, chopped
 
1 red bell pepper, chopped
 
1 cup chopped celery
 
1/2 bunch parsley springs
 
3 cloves garlic, chopped
 
2 tablespoons salt
 
2 cups lukewarm water
 
3 cups vinegar
 
 

Directions

Wash the eggplants and cut off the stem ends.
 
Place in a pan with water to cover.
 
Bring to a boil over high heat.
 
Reduce heat and simmer for fifteen minutes.
 
Drain into a colander and run cold water over the eggplants until they are completely cool.
 
Set aside.
 
Prepare the filling by mixing together the peppers, celery, parsley and garlic.
 
Make a lengthwise slit in each eggplant and stuff with the filling.
 
Arrange them in jars.
 
Combine the salt with the lukewarm water and stir until dissolved.
 
Add the vinegar.
 
Pour into the jars.
 
Cool, cover and refrigerate for two to three days before serving. 
 
Basic Pickled Chillies
 
This recipe is for approximately 900g of chillies.  Soak the chillies overnight in the brine first as it keeps the chillies crisper when pickled

Brine
  • 3 cups water
  • 1 cup pickling salt
Combine the salt and water. You don't want holes/slits in your chillies yet.
Cover the chillies with the brine in a bowl and put a plate or something similar over them to keep the chillies submerged. Soak the overnight then drain, rinse well, and dry.

Pickling Solution
  • 3 cups white vinegar
  • 3 cups water
  • 3 teaspoons pickling salt
Poke two or three small holes in top of each chilli and pack them tightly in sterilized jars leaving 1cm (½ inch) at the top of the jar.

In a saucepan, combine the water, vinegar, and salt. Bring the solution to a boil and then pour over the chillies, leaving no space at the top. Remove trapped air bubbles.
Store for 4 to 6 weeks in a cool, dark place before serving.


Pickled Veggies

  • Chillies, try and get some different colours in here
  • Pickled Vegetables
  • Cauliflower and or broccoli, in florets
  • Zucchini, unpeeled, thinly sliced
  • Carrots, cut into rounds or use baby carrots
  • Small, pickling onions, peeled and left whole
  • Garlic cloves, whole
  • Celery, cut into 3cm lengths
  • 1 part water
  • 1 part vinegar
  • 2 teasp pickling salt per litre of liquid

Arrange your choice of vegetables and chillies in sterilized jars.

Boil the water, vinegar and salt to a boil for about a minute. Pour over the vegetables, leaving no room at the top, and cover.

Allow the mixture to pickle for at least 3 weeks in a cool, dark place before serving. 



Now let's go to the pickles made in different countries like:

Indian Chilli Pickle


  • 1 kg (2 lb) fresh red or green chillies - your choice of varieties
  • 125 ml (4 fl oz) vinegar
  • 2 tablsp chopped garlic
  • 500 ml (1 pint) mustard oil - most asian stores sell this
  • 1 tablsp fenugreek seeds
  • 1 tablsp ground turmeric
  • 2 teasp nigella seeds
  • 2 tablsp black mustard seeds
  • 2 teasp crushed asafoetida - all asian stores sell this
  • 2 tablsp salt
Wash and dry the chillies.

Cut off stalks and slice chillies across into 1 cm (1/2 in) slices.

Sprinkle with salt and turmeric, toss to mix evenly, cover and leave for 2 days in the sun or place in a very low oven for 2 hours each day.

Soak the mustard seeds in vinegar overnight, and grind in an electric blender with the garlic.

Heat oil in a large pan and add the fenugreek and nigella seeds.

Heat, while stirring, until the fenugreek is golden brown, then add the asafoetida, stir, and add the blended mustard seeds and the chillies together with any liquid that is there.

Cook, stirring now and then, until the oil rises to the top and the chillies are cooked but soft.

Let it cool and put into sterilised jars. 

Easy Chinese Pickled Chilli

The fish sauce obviously adds a different dimension to this however, the flavour is different from western pickles because of the rice vinegar which is less acidic and of milder flavour.
Indian Chilli Pickle
  • 1 kg (2.2 lb) sliced chillies
  • 1 cup rice wine vinegar
  • 3/4 cup white sugar
  • 6 teaspoons fish sauce
Place the vinegar and sugar in a saucepan, and stir over low heat, without boiling, until sugar is dissolved.

Then simmer, uncovered and without stirring, for about 5 minutes, or until mixture is slightly reduced.

Remove from the heat, stir in fish sauce and then add the chillies.

Store in a sealed jar in the fridge - it's ready to start eating after about 1 week and will keep for months. 
 
CUCUMBER PICKLES

 

Ingredients

  • 1/2 kg cucumber.
  • 1/4 cup salt.
  • 1 cup water.
  • 1 cup vinegar.
  • 1 garlic clove.
  • Celery.

Cooking Instructions

  • Wash and cut cucumber into rectangles or rings.
  • In a jar, put the cucumber and garlic.
  • Boil water and add venigar and salt, pour into the jar.
  • Leave jar for three days.

 

Monday, March 28, 2011

The Symbol of Gold Bangles





Gold bangles are a type of ornament worn by women in India.No longer are bangles just made in a circular shape with glass. Gold bangles studded with semi-precious gems, or diamonds, pearls or just plain gold bangles with pretty designs are popular with women.in India.The range of these gold bangles can range from downright simple to extremely intricate.


The range of these gold bangles can range from downright simple to extremely intricate.In India, Bangles and Husband and Luck – A married Indian woman is required to wear bangles (green or red depending on which region they belong to) on a day to day basis because bangles are symbolic of safety, marriage and luck for their husbands.


The circular daity ornament surrounding the petite hands is surely an awestrucking sight.A symbol of Indian beauty, the gold bangles leads the females a classic look as gold has never been 'in' or 'out' because it is here to stay and to rule the markets of ornaments for now and forever. The radiating beauty of the gold has has been lighting up the lives the females since ages and is still the first choice of the females when it comes to bangles.


Thus it can be rightly said that that accessories in gold and diamond unfailingly makes one look elegant. And these days it is seen that diamond and gold seem to have become a vital part of the attire. And them. every dress seems to look complete in itself. So the fame given to diamond and gold jewelry is quite justified and it adds an altogether new dimension to one's outfit.
 

No wonder, Indian gold bangle jewelry has become a attraction for ladies in parties, weddings, and formal gatherings in India, Pakistan, Canada, United Kingdom, USA, Australia, Germany and several other countries all over the world.




Wednesday, March 23, 2011

Chocolate Ricotta Cheesecake


Ingredients

  • YOGURT CHEESE (recipe follows)
  • 1/3 cup graham cracker crumbs
  • 3-1/2 cups (two 15 oz. containers) lowfat part-skim ricotta cheese, drained
  • 2 egg whites
  • 3/4 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • Sliced fresh strawberries and kiwifruit (optional)

Directions

  1. Prepare YOGURT CHEESE. Heat oven to 325°F. Sprinkle graham cracker crumbs on bottom of 9-inch springform pan.
  2. Process ricotta cheese in food processor or large bowl until smooth. Add YOGURT CHEESE, egg whites, sugar, cocoa, flour and vanilla; process just until well blended. Pour into prepared pan.
  3. Bake 50 minutes or until edge is set. Turn off oven; open oven door slightly. Leave cheesecake in oven 1 hour. Remove from oven. With knife, loosen cheesecake from side of pan. Cool completely in pan on wire rack. Cover; refrigerate until chilled. Just before serving, remove side of pan. Garnish with fruit, if desired. Cover; refrigerate leftover cheesecake. 16 servings.

    YOGURT CHEESE: Use two containers (8 oz. each) vanilla lowfat yogurt, no gelatin added. Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.

Marbled Cheesecake Squares


Ingredients

  • GRAHAM CRACKER CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar, divided
  • 2 tablespoons all-purpose flour
  • 1 container (8 oz.) dairy sour cream
  • 2 teaspoons vanilla extract, divided
  • 1/4 teaspoon almond extract
  • 3 eggs
  • 1/4 cup HERSHEY'S Cocoa
  • 1 tablespoon butter or margarine, melted

Directions

  1. Prepare GRAHAM CRUMB CRUST. Heat oven to 450°F.
  2. Beat cream cheese and 3/4 cup sugar in large bowl until well blended. Gradually add flour; beat until blended. Add sour cream, 1-1/2 teaspoons vanilla, almond extract and eggs; beat until blended. Stir together cocoa and remaining 1/4 cup sugar in medium bowl. Add 1-1/2 cups cream cheese mixture and remaining 1/2 teaspoon vanilla; beat until smooth. Stir in butter. Pour vanilla mixture over prepared crust. Drop spoonfuls of chocolate mixture over top. Using narrow spatula or knife, swirl gently through mixtures to marble.
  3. Bake 10 minutes. Reduce oven temperature to 300°F; continue baking 40 minutes. Cool completely in pan on wire rack. Cover; refrigerate at least 6 hours. Cut into squares. Refrigerate leftover dessert. About 15 servings.

    GRAHAM CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs, 1/3 cup melted butter or margarine and 3 tablespoons sugar Press mixture onto bottom of 13x9x2-inch baking pan.

Chocolate Festival Cheesecake


Ingredients

  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1/2 cup dairy sour cream
  • 1/4 cup HERSHEY'S Cocoa
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • Assorted fresh fruit, sliced (optioinal)
  • Sweetened whipped cream or whipped topping (optional)

Directions

  1. Prepare CHOCOLATE CRUMB CRUST.
  2. Increase oven temperature to 450°F. Combine cream cheese, sugar, sour cream, cocoa and vanilla in large bowl; beat on medium speed of mixer until smooth. Add flour and eggs; beat well. Pour into prepared crust. Bake 10 minutes.
  3. Reduce oven temperature to 250°F; continue baking 30 minutes. (Cheesecake may not be set in center.) Turn off oven; leave cheesecake in oven 30 minutes without opening oven door. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature; remove side of pan. Refrigerate several hours before serving. Garnish with chocolate curls or sliced fruit and whipped cream, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.


    CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa in medium bowl; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.

Chocolate Swirled Chocolate Chip Cheesecake


Ingredients

  • 1/2 cup (1 stick) butter or margarine, softened
  • 1-1/4 cups sugar, divided
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 2 packages (8 oz. each) cream cheese, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate, divided

Directions

  1. Heat oven to 350°F. Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough forms. Press dough onto bottom of 8- or 9-inch springform pan.
  2. Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add 1/2 cup small chocolate chips to remaining batter; pour over crust.
  3. Place remaining chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Microwave at MEDIUM in 15 second increments until chocolate is melted and smooth when stirred. Gradually add to reserved batter, blending well. Drop by spoonfuls onto batter in pan; gently swirl with knife for marbled effect.
  4. Bake 35 to 40 minutes until cheesecake is firm and top is slightly puffed. With knife, immediately loosen cake from side of pan. Cool completely. Cover; refrigerate until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Dark And Decadent Swirled Cheesecake



Ingredients

  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 eggs
  • Chocolate-covered strawberry (optional)
  • 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1/3 cup milk
  • HERSHEY'S SPECIAL DARK Syrup(optional)
  • Additional HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (optional)
  • Fresh raspberries (optional)
  • Mint sprigs(optional)
  • 1-1/2 cup vanilla wafer crumbs (about 45 wafers, crushed)
  • 6 tablespoons powdered sugar
  • 6 tablespoons HERSHEY'S SPECIAL DARK Cocoa
  • 6 tablespoons butter or margarine, melted

Directions

  1. Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST.
  2. Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2-1/2 cups batter in prepared crust.
  3. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
  4. Bake 35 to 40 minutes or until center is almost set.* Cool; refrigerate several hours or overnight. Just before serving, drizzle each plate with HERSHEY'S SPECIAL DARK Syrup, if desired. Garnish each slice with additional chocolate chips, fresh raspberries and mint sprigs, if desired. Cover; refrigerate leftovers. 10 to 12 servings.

    CHOCOLATE CRUMB CRUST
    Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S SPECIAL DARK Cocoa and melted butter in bowl; blend well. Press mixture onto bottom of 8-inch springform pan.

    *Cheesecakes are less likely to crack if baked in a waterbath.

Dark Chocolate Dark Marbled Cheesecake



Ingredients

  • CHOCOLATE CRUMB CRUST(recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 24 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates, divided
  • Whipped topping or sweetened whipped cream

Directions

  1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.
  2. Beat cream cheese and sugar in large bowl until smooth. Beat in cocoa. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place 1/2 cup batter in separate bowl; pour remaining batter into prepared crust.
  3. Remove wrappers from 12 chocolates; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gradually blend melted chocolate into reserved batter. Drop by teaspoons onto batter in pan; swirl with knife or spatula for marbled effect.
  4. Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers. 10 to 12 servings.

    CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 cookies, crushed), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool.

Marble Cheesecake



Ingredients

  • CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar, divided
  • 1/2 cup dairy sour cream
  • 1 tablespoon vanilla extract
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1 tablespoon vegetable oil
  • 1-1/3 cups REESE'S Peanut Butter Chips(reserved from crust)
  • 1/4 cup milk

Directions

  1. Heat oven to 450°F. Prepare CRUMB CRUST.
  2. Beat cream cheese, 3/4 cup sugar, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add eggs and flour; beat until blended.
  3. Beat cocoa, remaining 1/4 cup sugar and oil with 1-1/2 cups cheese mixture in medium bowl. Place 1-1/3 cups peanut butter chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Gradually add warm peanut butter mixture to remaining vanilla batter; beat on high speed 5 minutes.
  4. Spoon peanut butter and chocolate mixtures alternately over prepared crust. Gently swirl with knife or spatula for marbled effect.
  5. Bake 10 minutes. Without opening oven door, decrease temperature to 250°F. and continue to bake 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening door. Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate until serving time. Cover; refrigerate leftover cheesecake. 12 servings.

    CRUMB CRUST
    1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
    1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed)
    1/4 cup HERSHEY'S Cocoa
    1/4 cup powdered sugar
    1/4 cup (1/2 stick) butter or margarine, melted

    With knife or food processor, chop 1/3 cup peanut butter chips (reserve remaining chips for cheesecake batter). Stir together crumbs, cocoa, powdered sugar and butter in medium bowl. Stir in chopped peanut butter chips. Press firmly onto bottom of 9-inch springform pan or 9-inch square pan.

Double Chocolate Cheesecake



Ingredients

  • QUICK CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1 container (8 oz.) dairy sour cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 eggs
  • Sweetened whipped cream

Directions

  1. Prepare crust. Heat oven to 450°F.
  2. Combine cream cheese, sugar and flour; beat on medium speed of mixer until well blended. Beat in cocoa, sour cream, vanilla and almond extract until blended. Add eggs, one at a time, beating on low speed just until blended. Pour into crust.
  3. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with whipped cream. Store covered in refrigerator. 12 servings.

    QUICK CHOCOLATE CRUMB CRUST: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan.http://www.hersheys.com/recipes/recipes-by-type/48/Cheesecakes.aspx

Rich Heath Bits Cheesecake



Ingredients

  • VANILLA WAFER CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 container (8 oz.) dairy sour cream
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups (8-oz. pkg.) HEATH Milk Chocolate Toffee Bits, divided

Directions

  1. Prepare VANILLA WAFER CRUST. Heat oven to 350°F.
  2. Beat cream cheese and sugar in large bowl on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
  3. Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
  4. Bake 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving. Cover; refrigerate leftover cheesecake. 12 to 16 servings.

    VANILLA WAFER CRUST: Combine 1-3/4 cups vanilla wafer crumbs (about 55 wafers, crushed) and 2 tablespoons sugar; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom and 1 inch up side of 9-inch springform pan. Refrigerate about 30 minutes.