Philadelphia 3 Step Toffee Crunch Cheesecake
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla
4 (1.4 oz. each) chocolate covered English toffee bars, chopped - divided
1 honey maid graham pie crust (6 oz.)
Preheat oven to 350ºF. 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.