Toffee-topped Cheesecake Bars

Ingredients

 * 1 1/4 	cups 	all-purpose flour
 * 1 	cup 	powdered sugar
 * 1/2 	cup 	HERSHEY'S cocoa
 * 1/4 	tsp 	baking soda
 * 3/4 	cup 	(1-1/2 sticks) butter or margarine, softened
 * 1 	pckg 	(8 oz) cream cheese, softened
 * 1 	can 	(14 oz) sweetened condensed milk (not evaporated milk)
 * 2 		eggs
 * 1 	tsp 	vanilla extract
 * 1 3/4 	cups 	(10-oz pkg) SKOR English toffee Bits, divided

Directions
Heat oven to 350 °F.

Combine flour, powdered sugar, cocoa and baking soda in medium bowl; cut in butter until mixture is 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 20 to 25 minutes or until set and edges just begin to brown.

Remove from oven.

Cool 15 minutes.

Sprinkle remaining 3/4 cup toffee bits evenly over top.

Cool completely.

Refrigerate several hours or until cold.

Cover; store leftover bars in refrigerate.