English Toffee Cheesecake

• 1 cup graham crumbs
• 2 Tbsp. granulated sugar
• 3 Tbsp. butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup packed dark brown sugar
• 2 tsp. vanilla
• 3 eggs
• 4 chocolate-covered toffee bars (39 g each), coarsely chopped, divided

1. Heat oven to 350F.
2. Combine graham crumbs, granulated sugar and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Remove from oven.
5. Increase oven temperature to 450F.
6. Beat cream cheese and brown sugar in large bowl with mixer until blended.
7. Add vanilla; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Stir in 1/2 cup chopped toffee bars; pour over crust.
10. Bake 10 min.
11. Reduce oven temperature to 250F; bake 25 min.
12. or until centre is almost set.
13. Run knife around rim of pan to loosen cake; cool before removing rim.
14. Refrigerate cheesecake 4 hours.
15. Top with remaining chopped toffee bars before serving.

graham crumbs, sugar, butter, cream cheese, brown sugar, vanilla, eggs, chocolatecovered toffee

Taken from www.kraftrecipes.com/recipes/english-toffee-cheesecake-178573.aspx (may not work)