Preheat oven to 350°F (175°C). Grease a 9-inch (23-cm) springform pan with non-stick cooking spray, set aside.
In a medium-sized bowl, stir together the Maple Pecan Biscuit Crumbs, 1/4 cup of sugar and melted unsalted butter until fully combined.
Press the mixture into the bottom of the greased springform pan and bake for 8-10 minutes or until golden brown. Remove from the oven and set aside to cool.
Reduce heat to 325°F (162°C).
Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup of sugar, and vanilla extract until smooth. Beat in one egg at a time until fully combined. Pour the mixture onto the cooled crust.
Drizzle the salted caramel sauce over the cream cheese mixture. Use a skewer to swirl the caramel sauce throughout the cheesecake batter.
Bake for 50-60 minutes, or until the edges are firm but the center is slightly jiggly.
Remove from the oven and allow to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Before serving, top the cheesecake with the Toffee Crunch Bits. Enjoy!
