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Preheat oven to 325°F.
Stir graham cracker crumbs, sugar and butter in medium bowl until well mixed.
Press firmly into the bottom and a little up the sides of a 9 inch springform pan.
In a stand mixer, beat together the softened cream cheese and condensed milk until smooth.
Add the vanilla, then the eggs one at a time, beating in between each.
Combine the toffee bits and flour in a bowl to coat toffee bits.
Using a spatula, fold 1 cup of the coated toffee bits into the cheesecake mixture.
Pour cheesecake mixture into crust. Tap lightly on the counter to even out the surface.
Sprinkle remaining toffee bits evenly over the top and bake 55-65 minutes until almost set (will be a little wobbly).
As soon as you remove from the oven - use a knife and release the edges from the pan (or it will crack).
Cool completely, then chill overnight.
Whip the cream, sugar and vanilla together
Cut slices, add whipped cream and drizzle with caramel.