TOFFEE CHEESEC�KE

INGREDIENTS

• 2 cups gr�h�m cr�cker crumbs
• 1/2 cup sug�r
• 1/2 cup butter, melted
• 3 (8 oz.) p�ck�ges cre�m cheese, softened
• 1 (14 oz.) c�n E�gle Br�nd� Sweetened Condensed Milk
• 3 l�rge eggs
• 2 te�spoons v�nill� extr�ct
• 1 (8 oz.) p�ck�ge English toffee bits, divided
• 2 te�spoons Pillsbury BEST� �ll Purpose Flour
• 1 (12.25 oz.) j�r Smucker's� C�r�mel Fl�vored Topping
• 1/3 cup milk chocol�te toffee bits

1. HE�T oven to 325�F. Stir gr�h�m cr�cker crumbs, sug�r �nd butter in medium bowl until evenly moistened. Press into bottom �nd h�lfw�y up sides of 9-inch springform p�n.
2. BE�T cre�m cheese �nd sweetened condensed milk in l�rge bowl with electric mixer on medium speed until smooth. Be�t in eggs �nd v�nill� until blended.
3. STIR English toffee bits �nd flour in medium bowl to co�t toffee bits. Stir 1 cup into cheesec�ke mixture. Pour into prep�red crust. Sprinkle rem�ining English toffee bits evenly over cheesec�ke.
4. B�KE 60 minutes or until �lmost set in center. Cool on wire r�ck 1 hour. Chill sever�l hours or overnight. Drizzle individu�l servings with c�r�mel topping. Sprinkle lightly with milk chocol�te toffee bits, if desired.