For the crust:
1 cup graham cracker crumbs
3 tbsp. unsalted butter, melted
1 tbsp. sugar
½ cup toffee bits
For the filling:
12 oz. cream cheese, at room temperature
1/3 cup sour cream
1/3 cup sugar
1 large egg
1 tsp. vanilla
¼ tsp. salt
1/3 cup caramel sauce
Additional caramel sauce, for drizzling
About ½ cup toffee bits
Preheat the oven to 325˚ F. Line an 8 x 8-inch baking pan with parchment paper. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Toss with a fork until evenly mixed. Transfer the mixture to the prepared pan and press into an even layer in the bottom of the pan. Sprinkle the toffee bits in an even layer over the graham cracker mixture. Bake for 5 minutes. Remove the pan from the oven, but maintain the oven temperature.
To make the filling, in the bowl of an electric mixer, combine the cream cheese and sour cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Beat in the sugar. Blend in the egg, vanilla, and salt, scraping down the sides of the bowl as needed. Blend in the caramel sauce. Pour the mixture over the crust in an even layer.
Return the pan to the oven and bake just until set, about 30-35 minutes. Transfer the pan to a wire cooling rack and let cool to room temperature. Cover with foil and refrigerate at least 4 hours.
Drizzle additional caramel sauce over the cheesecake and sprinkle with additional toffee bits. Slice into squares with a large kitchen knife. Refrigerate until ready to serve.