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But your guests are sure to ask for more.","recipeIngredient":["3 packages (8 ounces each) cream cheese, softened","1-1\/4 cups sugar, divided","1-1\/2 teaspoons vanilla extract","1\/2 teaspoon salt","4 large eggs, lightly beaten","9 ounces semisweet chocolate, chopped","3\/4 cup heavy whipping cream","1\/2 cup graham cracker crumbs","1\/2 cup milk chocolate English toffee bits"],"recipeInstructions":[{"@type":"HowToStep","text":"Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. Set aside. In a large bowl, beat the cream cheese, 1 cup sugar, vanilla and salt until smooth. Add eggs; beat on low speed just until combined. Pour into prepared pan."},{"@type":"HowToStep","text":"Place on a baking sheet. Bake at 325\u00b0 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight."},{"@type":"HowToStep","text":"Remove from the freezer and let stand for 30 minutes or until easy to handle. Meanwhile, in a small saucepan over low heat, melt chocolate with cream; stir until blended. Remove from the heat. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally."},{"@type":"HowToStep","text":"In a small bowl, combine cracker crumbs and remaining sugar. Using a melon baller, scoop out 1-in. balls of cheesecake; place on parchment-lined baking sheets. Top each with a heaping teaspoonful of chocolate mixture. Sprinkle crumb mixture over half of the balls and toffee bits over the remaining balls. 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