English Toffee-Walnut Cheesecake

• 1-1/2 cups graham cracker crumbs
• 1 cup chopped PLANTERS Walnuts, divided
• 3 Tbsp. granulated sugar
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup packed dark brown sugar
• 2 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 4 chocolate-covered toffee bars (1.4 oz. each), coarsely chopped, divided

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix graham crumbs, 1/2 cup nuts, granulated sugar and butter until blended; press onto bottom of prepared pan.
4. Bake 10 min.
5. Meanwhile, beat cream cheese, brown sugar and vanilla in large bowl with mixer until blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Stir in 1/2 cup chopped toffee.
9. Pour cream cheese batter over crust.
10. Bake 40 to 45 min.
11. or until center is almost set.
12. Cool completely.
13. Refrigerate 4 hours.
14. Top with remaining toffee and nuts just before serving.

graham cracker crumbs, walnuts, sugar, butter, philadelphia cream cheese, brown sugar, vanilla, s, eggs, chocolatecovered toffee

Taken from www.kraftrecipes.com/recipes/english-toffee-walnut-cheesecake-155656.aspx (may not work)