PHILADELPHIA® 3-STEP® Toffee Crunch Cheesecake

What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp. vanilla
2 eggs
4 chocolate-covered English toffee bars (1.4 oz. each), chopped (about 1 cup), divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 3/4 cup of the chopped toffee bars.

POUR into crust. Sprinkle with remaining chopped toffee bars.

BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Kraft Kitchens Tips
Size-Wise
Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at your next family gathering.
Substitute
For extra chocolate flavor, substitute 1 OREO Pie Crust (6 oz.) for the graham pie crust.