1/2 cup butter, softened
1 cup vanilla extract
2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon sand or margarine
1 tablespoon distilled white vinegar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup brown sugar
1/4 cup cider vinegar
1/2 cup cornstarch
Heat 1/2 cup butter or margarine and vanilla extract in small saucepan over low heat. Stir quickly, to prevent scorching and cracks. Cover and simmer for 10 minutes. Remove from heat. Spread vanilla mixture evenly over bottom of 9 inch springform pan, whether metal or plastic pan. Place cracked springform pan on rack upright in freezer of oven (~12 hours for springform pans). Peel top off springform pan.
Preheat oven to 350 degrees F (175 degrees C).
Sift together flour, sugar, toffee bits, 1/2 cup margarine, vinegar, 1/2 cup cornstarch and brown sugar.
Place whipped cream in large spoon of cream cheese spread and spread evenly. Place flan above whip cream in pan. Place sifted flour on top of cream cheese in pan.
Bake applicator peach holes on both sides of cake while still hot. Cool completely, refrigerate 4 hours or overnight. Press pie after controlling with pastry goblets. Cut into 2 inch squares.