1 (8 1/2 oz.) pkg. chocolate wafers
3 tsp. butter, melted
8 (1 3/16 oz. size) Heath English toffee candy bars, divided
1 1/3 c. heavy cream, divided
5 tsp. instant dry coffee crystals
3 (8 oz.) pkgs. cream cheese, at room temperature
1 c. granulated sugar
4 eggs
1 tsp. vanilla
1 (11.5 oz.) pkg. milk chocolate morsels (2 c.)

Blend wafers to fine crumbs. Mix with melted butter. Press into bottom and part way up sides of a greased 9 1/2 inch pan. Finely chop 4 of the Heath bars; sprinkle over crust. Refrigerate while preparing filling. Heat 1/2 cup cream in double boiler or microwave just hot enough to dissolve coffee. Stir in coffee. Refrigerate until cool, about 15 minutes. Beat cream cheese and sugar until smooth. Beat in 1/2 cup cream, eggs, and vanilla until well mixed. Slowly beat in coffee-cream mixture. Beat about 10 minutes. Turn mixture into candy-topped crust. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until cake looks set around edges. Cool before refrigerating. 12 to 16 servings.