Geneva Mayer, Olney, IL said "I came up with this creamy white chocolate cheesecake after remembering one evening that I needed to bring a treat to the office the next day. It was a tremendous hit. It's quick to fix yet tastes like you fussed."

Plan ahead.........needs to chill.

1	C	Vanilla or white chips
2	pkgs (8 oz ea)	Cream cheese, cubed
1	carton (8 oz)	Frozen whipped topping, thawed
1		Graham cracker crust (9 inches)
1/3	C	English toffee bits or almond brickle chips

• In a heavy saucepan, melt chips over medium-low heat; stir until smooth. Remove from the heat; stir in cream cheese until smooth. Fold in whipped topping. Pour into the crust.
• Cover and refrigerate overnight or until set. Jusat before serving, sprinkle with toffee bits

  Yield: 6-8 servings.