1CHOCOLATE VANILLA WAFER CRUST:
Combine vanilla wafer crumbs, powdered sugar and Hershey's cocoa in bowl; stir ini melted butter. Press mixture firmly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 8 minutes; cool slightly.
Beat cream cheese and sugar in a large bowl on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
3Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
4Bake in a preheated 350º oven for 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.