I made these for the first time just recently and love-love them. I am a huge fan of cheesecake so anything that makes it easy to do is a-okay with me! You can find the toffee bits in the baking section of most grocery stores.
1 pouch (1 lbs 1.5 oz) sugar cookie mix
1/2 c. cold butter or margarine
1/2 c. chopped pecans
1/2 c. toffee bits
2 pkg (8 oz each) cream cheese, softened
1/2 c. sugar
2 Tbsp. flour
1/2 c. caramel topping
1 tsp. vanilla
Heat oven to 350. Line a 9X13 inch baking pan with foil and spray the foil with cooking spray. In a medium bowl cut butter into the cookie mix, until it resembles coarse meal. Reserve 1 1/2 c. for the topping. Press remaining mixture into the bottom of the pan and bake for 10 minutes or until lightly browned.
Meanwhile, mix the cream cheese, sugar, flour 1/4 c. of the caramel, vanilla and egg with an electric mixer until smooth. Spread the cream cheese mixture over the cooked crust. Sprinkle with remaining cookie mixture, pecans and toffee bits. Bake for 35 to 40 minutes. Cool for 30 minutes then refrigerate for 2 hours or overnight.
When ready to serve, lift foil out of the pan, cut cheesecake into squares and drizzle with remaining 1/4 c. caramel.
Store leftovers covered in refrigerator.