Sugar Cookie Heath Cheesecake

So Mother's Day is coming up next weekend and it is this time every year that I get all sappy about...you guessed it, my Mom!
My mom is completely fantastic. Ok, first off, this lady is hot. The woman runs like multiple miles every single morning at like 5 a.m. Plus she has the cutest clothes and always looks so put together and totally beautiful. She has had 5 kids and she looks fabulous! You would never even know!
She works every day on top of teaching piano every afternoon for a few hours, she is involved with several music associations, she is very active in her church, and she still has 3 kids at home. Plus she has a needy 21 year old daughter who has to call her like every other day (now who could that be?)
She runs the house, she cooks dinner, she takes care of the dog. This woman is Superwoman.
Anyway, I could go on and on and on, but the whole point is, sometimes when I am Pinteresting or cooking, I find things I know my mom would love and it makes me totally ache to share some with her! These things include, but aren't limited to: White chocolate macadamia nut anything, snickerdoodles, and sugar cookies. My mom loves her sugar cookies. So when I saw this recipe on Cookies and Cups, I thought "I'm going to make those and dedicate the whole post to my mom!" So next time I am around her, not 868 miles away (really...I looked it up) I am definitely making these for her. These have the best soft, chewy sugar cookie crust and a delicious cheesecake filling, plus who doesn't like toffee? I know my mom loves it!
I love you Mom!

1 (17.5 oz) pouch sugar cookie mix
1 (4 serving size) box French Vanilla Instant Pudding
2 Tbsp packed light brown sugar
1 stick butter, melted

3 tsp vanilla-divided

2 whole eggs + 3 egg yolks -divided
2 (8 oz) packages cream cheese, room temperature
1/2 cup sour cream
1/2 cup granulated sugar

2/3 cup toffee bits

Preheat oven to 350

Pam a 9x13 pan

Melt the butter in a large bowl, then add in the cookie mix, pudding mix, brown sugar, 1 tsp vanilla, and one whole egg

Press the cookie dough into the bottom of the pan. When I make this again, I would make it all flat, so not raised around the edges, because I didn't really like the corner pieces because it felt like too much cookie to me, but you can decide

In a separate large bowl, beat cream cheese, white sugar, sour cream, the remaining whole egg and the 3 egg yolks, and the remaining 2 tsp of vanilla. I love this picture, just because you can see the strings of the wonder-mixture that got whipped up on the sides of the bowl!

Spread the cream cheese mixture onto the cookie base, 

then bake for about 25-30 minutes until center is just set

While cooking, put your toffee bits in a big ziploc and rolling-pin them until they are pretty crushed 

Sprinkle the heath bits on the cheesecake as soon as you pull it out of the oven, this makes them get all melty and create this lovely landscape

Let cool on wire rack for 45 minutes, then cover and refrigerate for at least 3 hours or overnight. 

Eat as is, or top with an insane amount of scrumptious strawberries!

Sugar Cookie Heath Cheesecake

recipe from Cookies & Cups

1 (17.5 oz) pouch sugar cookie mix
1 (4 serving size) box French Vanilla Instant Pudding
2 Tbsp packed light brown sugar
1 stick butter, melted
3 tsp vanilla-divided
2 whole eggs + 3 egg yolks -divided
2 (8 oz) packages cream cheese, room temperature
1/2 cup sour cream
1/2 cup granulated sugar
2/3 cup toffee bits

Preheat oven to 350
Pam a 9x13 pan
Melt the butter in a large bowl, then add in the cookie mix, pudding mix, brown sugar, 1 tsp vanilla, and one whole egg
Press the cookie dough into the bottom of the pan.
In a separate large bowl, beat cream cheese, white sugar, sour cream, the remaining whole egg and the 3 egg yolks, and the remaining 2 tsp of vanilla.
Spread the cream cheese onto the cookie base, then bake for about 25-30 minutes until center is just set
While cooking, put your toffee bits in a big ziploc and rolling-pin them until they are pretty crushed
Sprinkle the heath bits on the cheesecake as soon as you pull it out of the oven
Let cool on wire rack for 45 minutes, then cover and refrigerate for at least 3 hours or overnight.
Eat as is, or top with an insane amount of scrumptious strawberries!