Toffee Crunch Caramel Cheesecake

INGREDIENTS

• 1 1/2 cups sugar
• 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
• 4 8-ounce packages cream cheese, room temperature
• 5 tablespoons unsalted butter, melted
• 1/4 cup water
• 1 cup (packed) golden brown sugar
• 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
• 1 cup heavy whipping cream
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons (packed) golden brown sugar
• 2 tablespoons (1/4 stick) butter, melted
• Nonstick vegetable oil spray
• 5 large eggs