Ingredients
CRUST
1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup Land O Lakes® Butter, melted
1/4 cup sugar

FILLING
2 (8-ounce) packages cream cheese, softened
1/4 cup sugar
8 (1-ounce) squares semi-sweet chocolate baking bars, melted
2 Land O Lakes® All-Natural Eggs
1 teaspoon vanilla
3/4 cup milk chocolate toffee bits

TOPPING
3/4 cup real semi-sweet chocolate chips
1/2 cup Land O Lakes® Heavy Whipping Cream
1/4 cup milk chocolate toffee bits

Directions
Heat oven to 325°F.

Combine all crust ingredients in bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 4 minutes.

Beat cream cheese and 1/4 cup sugar in 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.

Place chocolate chips in 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.