• Preheat the oven to 350° and grease a 9 inch spring form pan.

Crust

• Put the Oreos and the melted butter in a food processor or blender and blend until the Oreos are crushed into fine crumbs. Press into the bottom and about an inch up the sides of the pan.

Caramel Layer

• Add the caramel bits and the milk to a medium saucepan and place over low heat. Allow the caramel to melt, whisking often. When the caramel has melted and is smooth, remove from heat.
• Pour the caramel over the Oreo crust and spread slightly if needed. Sprinkle 1 cup of toffee bits on top. Place in the freezer while you make the cheesecake filling.

Cheescake Filling

• Cream together the cream cheese and sugar. Add in the flour, eggs and vanilla and mix well.
• Place the chocolate chips in a microwave safe bowl, and microwave in 30 second intervals, stirring between each, until melted and smooth. Add the melted chocolate to the cream cheese mixture and mix just until combined.
• Remove the crust from the freezer and pour the cheesecake filling in. Bake in the preheated oven for 40-45 minutes.
• Allow the cheesecake to cool on the counter for 30 minutes, and then in the refrigerator for at least 3 ½ hours before sprinkling on ½ cup toffee bits and enjoying.