heath bits o' brickle toffee bits plus 9-10 tsp more for topping (found in baking aisle with chocolate chips. be sure to get bits o' brickle, which is toffee bits only, not the toffee with chocolate heath bits)
1Heat oven to 350 degrees. Line 18-20 standard muffin tin cups with paper liners. Place 1 vanilla wafer cookie in the bottom of each liner.
2Beat together cream cheese and sugar until smooth. Add eggs and vanilla and beat to blend. Stir in 1 cup toffee bits, and spoon batter into muffin cups to about 1/4" from the top. You should get between 18 and 20 mini cheesecakes depending on how you fill them.
3Bake 20-25 minutes or until just set. Remove from oven and sprinkle 1/2 tsp toffee bits on each individual cheesecake. Cool in muffin tin. Don't worry if the centers sink a bit!
4Remove from muffin tin, cover loosely, and refrigerate at least 3 hours to set. Keep stored in fridge when not eating! Enjoy!
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