Sandra Lees Triple-Caramel Cheesecake

• 1-1/2 cups graham cracker crumbs
• 2 Tbsp. butter, melted
• 3 chocolate-covered toffee bars (1.4 oz. each), finely chopped, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2/3 cup sugar
• 1 can (13.4 oz) dulce de leche (sweetened milk caramel)
• 2 tsp. vanilla
• 4 eggs
• 3/4 cup KRAFT Caramel Bits
• 1/4 cup whipping cream

1. Heat oven to 325F.
2. Mix graham crumbs, butter and 1/2 cup toffee pieces; press onto bottom of 13x9-inch pan.
3. Beat cream cheese, sugar, caramel spread and vanilla in large bowl with mixer until blended.
4. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
5. Bake 40 min.
6. or until center is almost set.
7. Cool completely.
8. Refrigerate 4 hours.
9. Microwave caramel bits and cream in microwaveable bowl on HIGH 1-1/2 min.
10. or until bits are completely melted and mixture is well blended, stirring every 30 sec.
11. Cool 5 min; drizzle over cheesecake.
12. Sprinkle with remaining toffee pieces.

graham cracker crumbs, butter, chocolatecovered toffee, philadelphia cream cheese, sugar, milk, vanilla, eggs, caramel bits, whipping cream

Taken from www.kraftrecipes.com/recipes/sandra-lees-triple-caramel-cheesecake-157598.aspx (may not work)