English Toffee Cheesecake from EAGLE BRAND®

Ingredients

• 2 teaspoons pillsbury best® all purpose flour 
• 0.5 cup butter melted
• 12.3 ounce smucker's® caramel topping flavored
• 14 ounce eagle brand® condensed milk sweetened canned
• 24 ounce cream cheese softened
• 3 large eggs 
• 2 cups graham cracker crumbs 
• 0.5 cup sugar 
• 8 ounce toffee bits english divided
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven
• wire rack
• hand mixer
• springform pan

Directions

1. HEAT oven to 325 degrees F. Stir graham cracker crumbs, sugar and butter in medium bowl until evenly moistened. Press into bottom and halfway up sides of 9-inch springform pan.
2. BEAT cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until smooth. Beat in eggs and vanilla until blended.
3. STIR English toffee bits and flour in medium bowl to coat toffee bits. Stir 1 cup into cheesecake mixture.
4. Pour into prepared crust.
5. Sprinkle remaining English toffee bits evenly over cheesecake.
6. BAKE 60 minutes or until almost set in center. Cool on wire rack 1 hour. Chill several hours or overnight.
7. Drizzle individual servings with caramel topping.
8. Sprinkle lightly with milk chocolate toffee bits, if desired.