• Preheat oven to 325°F.
• Stir 1 3/4 cup graham cracker crumbs, 1/3 cup white sugar and 6 tablespoons melted butter in medium bowl until well mixed.
• Press firmly into the bottom and a little up the sides of a 9 inch springform pan.
• In a stand mixer, beat together the softened 24 ounces cream cheese and 14 ounces sweetened condensed milk until smooth.
• Add 1 tablespoon vanilla extractthen 3 large eggs one at a time, beating in between each.
• Combine the 8 ounces toffee bits and 1 tablespoon all-purpose flour in a bowl to coat toffee bits. 
• Using a spatula, fold 1 cup of the coated toffee bits into the cheesecake mixture. 
• Pour cheesecake mixture into crust. Tap lightly on the counter to even out the surface.
• Sprinkle remaining1 tablespoon all-purpose flour evenly over the top and bake 55-65 minutes until almost set (will be a little wobbly).
• As soon as you remove from the oven - use a knife and release the edges from the pan (or it will crack).
• Cool completely, then chill overnight.

Serving

• Whip 1 cup cream, 1 tablespoon white sugar and 1/2 teaspoon vanilla extract together
• Cut slices, add whipped cream and drizzle with 1/4 cup caramel topping. 
• Devour.