1 c. chocolate wafer crumbs
1/2 c. chopped almonds
3 tbsp. sugar
1/4 c. melted butter
2 (8 oz.) pkgs. softened cream cheese
1/2 c. packed brown sugar
2 eggs
1 (6 oz.) pkg. semi-sweet chocolate chips
2 c. sour cream
2 tbsp. sugar
1/2 pkg. Heath Bits 'O' Brickle
2 oz. semi-sweet chocolate chips
1 tbsp. butter

Combine crumbs, almonds, sugar and melted butter and press onto the bottom of a 9 inch springform pan. Bake at 325 degrees for 10 minutes (pie tin may be used).

Combine cream cheese and sugar until well blended. Add eggs, one at a time and mix until smooth. Blend in the chocolate chips (melted). Then pour over the baked crust. Bake at 325 degrees for 35 minutes.

Increase the oven temperature to 425 degrees. Combine the sour cream and sugar and carefully spread on the cheesecake. Bake at 425 degrees for 10 minutes.

Loosen rim of the springform pan. Cool at room temperature, remove the rim of the pan and chill the cheesecake several hours or overnight.

Garnish with the toffee brickle pieces and drizzle with the remaining melted chocolate chips and butter.