Toffee Cheesecake with Caramel Sauce

(Recipe for Toffee Cheesecake adapted for honey from The Bon Appetit Cookbook)

Crust:
1 ½ cups graham cracker crumbs
6 T. unsalted butter, melted
¼ c. dark brown sugar

Filling:
4 8 oz. packages low-fat cream cheese, room temperature
1 ¼ c. honey
5 eggs, room temperature
2 ½ t. vanilla extract
2 t. fresh lemon juice

Topping:*
1 ¼ c. honey
1/3 c. water
1 c. whipping cream
½ c. unsalted butter, room temperature
1 t. vanilla extact

Garnish:
¾ c. whipping cream
2 T. honey
2 Heath Bars, broken into pieces

For Crust:
Preheat oven to 350 degrees. Lightly butter a 9 inch springform pan with 2 ¾ inch high sides. Combine crumbs, butter and brown sugar in a small bowl. Press crumb mixture into bottom and 1 inch up sides using plastic wrap as an aid. Refrigerate.

For Filling:
Using an electric mixer, beat the cream cheese until fluffy. Add honey and beat until smooth. Beat in eggs 1 at a time making sure each is incorporated before adding the next. Add vanilla and lemon juice. Pour into prepared crust. Bake until center rises about ½ inch over rim and center moves only slightly when pan is shaken gently—1 hour and 15 minutes. Cool on cake rack. Cover and refrigerate until well chilled—6 hours or overnight.

For Topping:
Stir honey and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color occasionally brushing the sides of the pan with a wet pastry brush and swirling pan, about 8