Preheat oven to 350 degrees. Spray bottom and sides of 13x9 pan with cooking spray. Place cookie mix in a bowl and cut in cold butter with pastry blender or fork until crumbly. Reserve 1/2 cup of mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
In a large bowl, beat softened cream cheese, sugar, flour, 1/4 cup caramel topping, vanilla and egg with mixer until it's smooth. Spread cream cheese mixture evenly over partially baked cookie base. Mix crumb topping, pecans and toffee bits. Sprinkle over cream cheese mixture. Bake about 25 - 30 minutes more until lightly browned. Cool 30 minutes, then refrigerate 2 hours. Drizzle with remaining caramel topping. I have also made this with a graham cracker crust instead of the cookie crust and it was delicious. NOTE: I use more than the 1/4 cup caramel topping that's called for to drizzle over the top. Store in refrigerator.