2 c. chocolate wafer cookie crumbs
3 tbsp. melted butter
1 1/3 c. heavy cream, divided
8 (1 3/16) Heath toffee candy bars
3 tbsp. instant coffee crystals
3 (8 oz.) pkgs. cream cheese
1 11.5 oz pkg chocolate chips
1 c. sugar
4 eggs
1 tbsp. vanilla
2 c. milk

Early in day, combine cookie crumbs and butter and press into 9 inch spring-form pan. Chop 4 candy bars in food processor and sprinkle over crust. Heat 1/2 cup cream until just warm enough to dissolve coffee crystals. Set aside.

In large bowl of electric mixer, beat cream cheese and sugar until blended. Beat in 1/2 cup cream, eggs and vanilla. Add coffee cream mixture and continue beating until smooth. Pour into crust. Bake at 325 degrees for 1 hour and 15 minutes.

Meanwhile, combine chocolate chips and remaining 1/3 cup cream in saucepan over low heat. Stir until dissolved. Spread over cooked, cooled cheesecake. Garnish with remaining crumbled candy bars.