Amazing Aunt Audrey, jan23, 2000

TOFFEE-TOP CHEESECAKE BARS
1-1/4 cups all-purpose flour
1 cup powdered sugar
1/2 cup HERSHEY'S Cocoa
1/4 teaspoon baking soda
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 eggs
1 teaspoon vanilla extract
1-3/4 cups (10-oz. pkg.) SKOR English Toffee Bits, divided
Heat oven to 350°F.
Combine flour, powdered sugar, cocoa and baking soda in medium bowl; cut in butter until crumbly. Press into bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes.
Beat cream cheese until fluffy. Add sweetened condensed milk, eggs and vanilla; beat until smooth. Stir in 1 cup toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges just begin to brown.
Remove from oven. Cool about 15 minutes. Sprinkle remaining 3/4 cup toffee bits evenly over top. Cool completely. Refrigerate several hours or until cold. Store leftover bars in refrigerate. About 36 bars.