1. Preheat the oven to 325°F. Grease a 9-inch springform pan or line the bottom with parchment paper.
2. In a food processor, pulse the Toffee Crunch Oreos into fine crumbs. Stir in the melted butter until evenly combined. Press firmly into the bottom of the prepared pan.
3. Bake for 8 to 10 minutes. Remove from the oven and let cool slightly.
4. In a large mixing bowl, beat the cream cheese until completely smooth. Add the sugar and beat until creamy. Mix in the sour cream and vanilla extract.
5. Add the eggs one at a time, mixing on low speed just until combined after each addition.
6. Fold in the toffee bits.
7. Pour half of the cheesecake batter over the crust. Spoon half of the caramel sauce over the batter and gently swirl with a knife.
8. Add the remaining cheesecake batter. Spoon the remaining caramel sauce over the top and lightly swirl again. Smooth the surface.
9. Bake for 50 to 60 minutes, or until the edges are set and the center still has a slight jiggle.
10. Turn the oven off, crack the door open, and let the cheesecake sit inside for 1 hour.
11. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Buttery Toffee Crunch Topping

1. In a medium bowl, combine the crushed Toffee Crunch Oreos, toffee bits, melted butter, and a pinch of salt. Toss until the crumbs are evenly coated.
2. Spread the mixture onto a plate or small baking sheet and refrigerate for 20 to 30 minutes. Fluff with a fork or crumble with your hands before using.

Assemble

1. Drizzle each slice of cheesecake with caramel sauce. Spoon the buttery toffee crunch over the top and finish with a sprinkle of additional toffee bits. Serve immediately.