Good recipe. The only things I did differently was to use already prepared dream whip instead of heavy cream and I used a full package of cream cheese (8 oz), instead of 4 oz. I noticed the crust did get soggy the next day, but perhaps if you eat it all up, you won't have that problem :)

Reviewed On: Dec. 27, 2009

Really great recipe. I have made this twice to rave reviews. The only variation I made was to use chocolate cookie crumbs instead of the graham cracker crumbs. Looks and tastes great.

Reviewed On: Dec. 27, 2009

Ok, so the recipe as it stands is not the best. The dough becomes very thick and heavy, so much so, that you have to use your hands to stir in the toffee chips, chocolate chips and coconut as a spoon is useless. The temperature of 375 degrees is way to high and I burned 2 batches of cookies as a result, because the high sugar content caramelizes the cookie bottoms and burns quickly. Perhaps if you lower the temperature to 325 and cook on parchment lined baking sheets, you may have more success, but the recipe as it stands gives substandard results. But I managed to salvage the remaining dough into a cheesecake crust and topped up with a simple cheesecake mixture and it turned out beautifully. Here is what I did: I patted the cookie dough into a 9x13 teflon pan. Preheated the oven to 325 degrees. I made a cheesecake mixture with one 8 oz. pkg. cream cheese, one 14 oz. can of condensed milk, one egg and one tsp. vanilla extract. I beated the ingredients until smooth and then poured it over the crust. On top of the cream cheese mixture, I put 1/2 cup of chocolate chips and 1/2 cup of toffee bits on top. I baked the cheesecake in the oven for 25 minutes at 325 degrees and cooled it on the counter, then refrigerated for a few hours until ready to serve. Very satisfying for a sweet tooth. Hope this helps potential others if attempting to make this recipe as is.

Reviewed On: Dec. 27, 2009