Toffee Cheesecake

2 c graham cracker crumbs
1/2 c sugar
1/2 c butter, melted
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk
3 large eggs
2 tsp vanilla
1 (8 oz) package English Toffee Bits, divided
2 tsp flour
1 (12.25 oz) jar caramel topping
1/3 c milk chocolate toffee bits

Heat oven to 325 degrees. Stir graham cracker crumbs, sugar and butter in a medium bowl until evenly moistened. Press into bottom and half way up sides of a 9 inch spring foam pan.

Beat cream cheese and condensed milk in large bowl with electric mixer on medium speed until smooth. Beat in eggs and vanilla until blended. 

Stir toffee bits and flour into medium bowl to coat toffee bits. Stir 1 cup into cheesecake mixture. Pour into prepared crust. Sprinkle remaining toffee bits evenly over cheesecake. 

Bake 60 minutes or until almost set in the center. Cool on a wire rack for 1 hour. Chill several hours or overnight before serving. Drizzle individual servings with caramel topping if wanted. Sprinkle lightly with extra toffee bits, if wanted. 

THIS was a HUGE hit at my house. LOVED IT!