Peanut Butter Chocolate Cheesecake

• 1 (6 ounce) prepared chocolate crumb crusts or 1 (6 ounce) graham cracker crust, 9 inch
• 13 cup heath almond toffee pieces
• 2 tablespoons caramel topping, divided
• 1 (11 ounce) package peanut butter and milk chocolate chips (1 2/3 cups)
• 14 cup milk
• 1 (8 ounce) package cream cheese, softened
• 14 cup powdered sugar
• 1 12 cups frozen whipped topping, thawed

1. SPRINKLE 1/3 cup Heath Almond Bits onto bottom of pie crust.
2. Drizzle with 1 tablespoon caramel topping.
3. COMBINE morsels and milk in medium, uncovered microwave-safe bowl.
4. Microwave on MEDIUM-HIGH for 45 seconds; STIR.
5. The morsels may retain some of their shape.
6. If necessary, microwave an additional 10 to 15 seconds, stirring until smooth.
7. BEAT cream cheese and sugar in large mixer bowl until creamy.
8. Beat in chocolate mixture.
9. Add whipped topping and stir vigorously until smooth.
10. Spoon into prepared piecrust and swirl top.
11. Sprinkle with remaining Heath bits and drizzle with remaining caramel topping.
12. Cover; refrigerate for at least 1 hour.

graham cracker crust, heath almond toffee, caramel topping, peanut butter, milk, cream cheese, powdered sugar, frozen whipped topping

Taken from www.food.com/recipe/peanut-butter-chocolate-cheesecake-67530 (may not work)