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Heat oven to 350
Combine flour, powdered sugar, cocoa and baking soda in a medium bowl, cut in butter until crumbly. Press into bottom of ungreased 9x13 pan, bake 15 minutes.
Beat cream cheese until fluffy. Add Eagle Brand milk, eggs and vanilla; beat until smooth. Stir in 1 c. English toffee bits Pour mixture over hot crust, bake 25 minutes or until set and edges begin to brown.
Remove from oven and cool 15 minutes. Sprinkle 3/4 c. toffee bits evenly over top. Cool completely. Refrigerate until cold. Store in the refrigerator.
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