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.