Rich Heath Bits Cheesecake

From the kitchen of Linda

Crust:

1 ¾ c vanilla wafer crumbs (about 55 wafers, crushed)
2 T sugar
¼ c melted butter

Combine wafers and sugar; stir in melted butter. Press onto bottom and 1 inch up side of 9 inch springform pan. Refrigerate about 30 minutes.

3 pkgs (8 oz) cream cheese, softened
1 c sugar
3 eggs
1 container (8 oz) dairy sour cream
½ tsp vanilla extract
1 1/3 c (8 oz pkg) Heath Milk Chocolate Toffee Bits, divided

Heat oven to 350 degrees.

Beat cream cheese and sugar in large bowl on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.

Pour half of cheese mixture into crust. Reserve ¼ c toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.

Bake 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top; with knife, loosen cake from side of pan. Cover, refrigerate at least 4 hours before serving. Cover; refrigerate leftover cheesecake.