Prep time: 20 min Total time: 6 hour 40 min Makes: 16 servings What You Need 1-1/2 cups graham cracker crumbs 2 Tbsp. butter, melted 1 cup toffee bits, divided 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 2/3 cup sugar 1 can (13.4 oz.) dulce de leche (sweetened milk caramel) 2 tsp. vanilla 4 eggs 3/4 cup KRAFT Caramel Bits 1/4 cup whipping cream Make It Heat oven to 325°F. Mix graham crumbs, butter and 1/2 cup toffee pieces; press onto bottom of 9-inch springform pan. Beat cream cheese, sugar, dulce de leche and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust. Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave caramel bits and cream in microwaveable bowl on HIGH 1-1/2 min. or until bits are completely melted and mixture is well blended, stirring every 30 sec. Cool 5 min; drizzle over cheesecake. Sprinkle with remaining toffee pieces.