Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

In a bowl, combine crushed Club crackers, brown sugar, and salt.

Stir in melted butter until the texture resembles wet sand.

Press mixture firmly into the bottom of your lined springform pan, then gently press with a flat-bottomed glass to pack it in.

Bake 10 minutes, until lightly golden. Cool while you prepare the cheesecake filling.

Preheat oven to 325°F.

Add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream, heavy cream, and vanilla, and mix to combine.

In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter and mix until just incorporated.

Crack your eggs into your batter, one at a time, mixing between each egg until combined.

Pour your cheesecake batter over your cooled crust; spread evenly in the pan with a spatula.

Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Put a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible once you pour in your water. You want to trap all of that steam inside the oven!

Bake your cheesecake for an hour and 15 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake, but the edges will look set. Turn the oven off, but crack the door slightly, leaving the cheesecake in the oven for another hour.

After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight.

Add butter to a medium pot and place it on the stove over medium heat.

Once melted, stir in brown sugar and bring to a gentle boil. Whisking constantly for 2–3 minutes.

Slowly pour in the cream, whisking continuously for an additional 4 minutes. It will start to get bubbly, so whisk carefully.

Remove from the heat and whisk in the salt.

Leave to cool in the pot until pourable but not runny (like a warm caramel consistency). If you need to chill it faster, leave it at room temperature for 15 minutes and then place it in the fridge, whisking every 15 minutes until thickened.

Place the chopped chocolate in an even layer along the bottom of a heat-proof bowl.

Separately, add the cream to a medium-sized pot and place it on the stove over medium heat until simmering.

Pour your hot cream over the chocolate, making sure it's mostly covered. Cover your bowl and leave it to sit for 5 minutes. Stir until smooth.

Add butter and stir until glossy and no chunks remain. If you still see bits of chocolate or butter, pop the bowl in the microwave, stirring every 5 seconds, until smooth.

Leave the ganache to cool, and remove your cheesecake from the pan.

Spread your ganache evenly over the top of the chilled cheesecake, sprinkle more crushed crackers along the edge if desired, and return to the fridge for 30 minutes.

Once set, cut into slices and serve with a generous pour of your homemade toffee sauce!