Impossibly Easy Toffee Bar Cheesecake

Found on Betty Crocker

1/4	cup milk
2	teaspoons vanilla
2	eggs
3/4	cup packed brown sugar
1/4	cup Original Bisquick® mix
2	packages (8 oz each) cream cheese, cut into 16 pieces, softened
3	bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2	cup caramel topping 1Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. 2In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. 3Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. 4Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. 5Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.