Crust:

55 vanilla wafers, crushed
2 Tablespoons of sugar
1/3 cup of melted butter

Mix all, press into 9 inch spring form pan, covering bottom and one inch up sides. Refrigerate 30 minutes.

Cheese Cake:

3 - 8 ounce packages of cream cheese, softened
1 cup of sugar
3 eggs
1 8 oz. sour cream
1/2 teaspoon vanilla
1 1/3 cups Heath bar bits
One small jar of caramel topping

Beat cream cheese and sugar on medium speed, add eggs one at a time. Add sour cream and vanilla, pour half of mixture into crust. Layer with 1/2 of caramel topping and heath bits, pour second half of mixture into crust.

Bake one hour, cool 15 minutes. Spread with remaining caramel and heath bar bits. Loosen cake from sides of pan with a knife, cool completely before removing the spring form pan. Refrigerate at least four hours.