CRUST:

1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter
1/4 tsp. almond flavoring

CHEESECAKE:

3 (8 oz.) cream cheese, softened
3/4 c. sugar
3 eggs
1 c. Bits O'Brickle chips
1 tsp. vanilla

TOPPING:

Caramel ice cream topping
Chopped pecans, if desired

Combine crust, butter, sugar and almond flavoring. Press into bottom of 9 inch springform pan.

Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, 1 at a time, mixing well after each. Blend in (with spoon) Bits O'Brickle and vanilla. Pour over crust.

Bake at 450 degrees for 10 minutes. Reduce oven to 250 degrees and continue baking 45 minutes or until just set. Loosen cake from rim of pan. Cool before removing rim. Chill thoroughly and then drizzle caramel, remaining Nuts (in the bag) and nuts over top of cheesecake.

Variation: Substitute mini chocolate chips for bits and use hot fudge topping instead of caramel for a chocolate chip cheesecake.