Sandra Lee’s Triple-Caramel Cheesecake

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16 servings


1-1/2 cups graham cracker crumbs
2 Tbsp. butter, melted
3 chocolate-covered toffee bars (1.4 oz. each), finely chopped, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup sugar
1 can (13.4 oz) Mexican caramel spread (dulce de leche)
2 tsp. vanilla
4 eggs
3/4 cup KRAFT Caramel Bits
1/4 cup whipping cream

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