Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and mix well.
Add the eggs one at a time and beat just until incorporated.
Pour into chilled crust.
Place the pan into a cheesecake moat and fill sides with hot water OR Wrap the exterior of the pan in a double layer of foil and place in a larger pan (roasting pan) filled with an inch or two of hot water. Bake for 1 hour and 30 minutes -1 hour and 45 minutes in the 300º oven. The center will still be wiggly, but it shall set in the end. Remove from the oven and cool.
Refrigerate for 6 hours or overnight.
To garnish the cake:
Pour on the rest of the caramel.
Pipe on some whipped cream mounds and decorate with toffee chunks and pieces.
*note, my cake took the full 1 hour 45 mins to cook.
*the chocolate chips make slicing difficult once firm, so bring cake to room temp before slicing or spread fewer chips over the crust.