For the crust, use leftover pastries or cake you have on hand. This time, I used cream puffs and croissants. Thaw and crumble them. You can also use cookies if you prefer—this is a great way to use up leftovers.

Place the pan in the freezer.

In a bowl, mix the eggs with the sugar, then add the cream cheese, mascarpone, toffee sauce, and vanilla. Mix until smooth, but try not to incorporate too much air.

Next, add the heavy cream, and finally the cornstarch.

Preheat the oven to 350°F (180°C), top and bottom heat.

Remove from the oven and let cool completely before refrigerating for a few hours.

Before serving, toast the nuts in a skillet and let them cool.

Warm the toffee sauce slightly so it’s easy to spread, then drizzle some over the top of the cheesecake.

Scatter the toasted nuts and more toffee sauce on top.

Dust with powdered sugar.