Spread 1 cup chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Cool. (Remaining 2 Tbsp NOT toasted reserved for the top)

Place the caramel chips and heavy cream in microwave safe bowl. Melt in 30 second increments stopping to stir each time. Repeat until smooth.

Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then mix-in 1/2 cup toasted chopped pecans. Press evenly into the bottom of the baking dish.

In the same mixing bowl cream together the cream cheese and vanilla for 1 minute. Drizzle in the melted caramel. Beat until smooth on medium-high.

Add the eggs one at a time beating well after each addition.

Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, increase to medium-high beating for 1 minute or until completely smooth and slightly thickened.

Fold in the remaining 1/2 cup toasted pecans. (Remember, 2 Tbsp have been reserved for the topping that are NOT toasted)

Pour the filling over the crust. Sprinkle the top with toffee bits and 2 Tbsp chopped pecans.

Bake for 40-50 minutes or until puffed and the center is set when gently shaken. Do not over bake.

Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream.

Store leftovers chilled