Toffee Crunch Cheesecake

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla
2 eggs
4 chocolate-covered English toffee bars (1.4 oz. each), chopped (about 1 cup), divided
1 Graham Pie Crust (6 oz.)

Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 3/4 cup of the chopped toffee bars.

Pour into crust. Sprinkle with remaining chopped toffee bars. Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator. Makes 8 servings