1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup sugar
2 (8-ounce) packages cream cheese, softened
1/4 cup sugar
8 (1-ounce) squares semi-sweet chocolate baking bars, melted
1 teaspoon vanilla
3/4 cup milk chocolate toffee bits
3/4 cup real semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup milk chocolate toffee bits
Heat oven to 325°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 4 minutes.
Beat cream cheese and 1/4 cup sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking 50-55 minutes or until center is set. Cool 1 hour in pan. Remove from pan; place onto serving plate.
Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; cook over medium heat 2-3 minutes until mixture comes to a boil. Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool about 1 hour until mixture falls in ribbons off spoon. Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.
To melt chocolate, place in 1-quart saucepan. Cook, stirring occasionally, over very low heat until melted. Or, place chocolate in microwave-safe bowl. Microwave 1-2 minutes on Medium (50% power), stirring occasionally, until melted.