Heat oven to 350. Lightly coat 9 x 13 baking pan with cooking spray. In medium bowl, combine brownie mix, oil, water and eggs and stir 50 strokes with a spoon. Spread batter in pan and set aside.
In large bowl with electric mixer on medium, beat cream cheese until fluffy. Add milk and peanut butter and beat until smooth. Stir in 1 C. toffee bits. Spoon over batter and spread evenly.
Bake 30-40 minutes, or until cheesecake layer is set and edges are light golden brown. Cool on rack 30 minutes, then refrigerate 40 minutes.
In a small bowl, microwave chocolate chips and cream, uncovered on high, 40-60 seconds or until melted. Stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool at least one hour.
Originally Submitted
12/30/2010
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