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  Triple Caramel Cheesecake

1-1/2 cups graham cracker crumbs
3 Tbsp. butter, melted
3 (1.4 oz. each) chocolate-covered toffee bars, chopped into small pieces
4 pkg. (8 oz. each) cream cheese, softened
2/3 cup plus 2 Tbsp. sugar, divided
1 can (13.4 oz) Mexican caramel spread (dulce de leche)
2 tsp. vanilla
4 eggs
3/4 cup caramel bits
1/4  cup whipping cream

Heat oven to 325 degrees. Mix graham crumbs, 2 Tbsp. butter and 1/2 cup toffee pieces; press onto bottom of 13 x 9 baking pan. Beat cream cheese, sugar, dulce de leche, and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, mixing on low speed after each just until blended. Gently pour over crust. Bake 40 minutes or until center is almost set. Run knife around rim of pan to loosen sides; cool. Refrigerate 4 hours. Heat caramel bits and cream in microwave on high for 90 seconds, stirring every 30 sec. until smooth. Cool 5 min; pour over cheesecake. Sprinkle with remaining toffee pieces. Makes 16 servings.

 


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