Heat oven to 350° F. Spray 8-inch square baking pan with nonstick cooking spray. Stir together all crust ingredients until well mixed. Press firmly onto bottom of prepared pan. Bake 8 minutes.
Meanwhile, combine Wisconsin cream cheese and 1/3 cup sugar in medium bowl. Beat together, scraping bowl often, until mixture is smooth. Add egg and vanilla extract; mix until smooth. Spoon filling on top of baked crust.
Stir together caramel topping and flour in small bowl. Drop spoonfuls of caramel mixture over filling. Pull knife through filling to create marble effect. Sprinkle top with toffee chips.
Bake 26-30 minutes or until cheesecake is set. Cool completely. Refrigerate until ready to serve.