8    Heath English Toffee bars --
1 3/8 oz Size
CRUST
9 oz Chocolate wafer cookies
3 tb Butter -- melted
FILLING
1 1/3 c  Heavy cream
5 tb Instant coffee crystals
24 oz Cream cheese -- softened
1 c  Sugar
4    Eggs
1 tb Vanilla extract
TOPPING
12 oz Milk chocolate chips

Preheat oven to 325~. Coarsely chop 4 Heath bars. Finely chop remaining 4
bars. Reserve separately. CRUST: IN a food processor, grind cookies into
fine crumbs. Add melted butter and process until mixed. Press into bottom
and about 1″ up sides of a 9 1/2″ springform pan. Sprinkle coarsely chopped
Heat bars over crust. Refrigerate while preparing filling. FILLING: In a
1-cup glass measure, combine 1/2 cup cream and coffee crystals. Heat in a
e oven on HIGH 40-60 seconds, or until coffee dissolves when
stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat
together cream cheese and sugar with an electric mixer on medium speed
until smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and vanilla until
well mixed, 1-2 minutes. With mixer on low speed, beat in chilled
coffee-cream mixture; continue beating 5 minutes. Turn into prepared crust.
Bake 1 hour and 15-20 minutes, or until cheesecake looks set around edges
and center still jiggles slightly. Let cake cool; then refrigerate.
TOPPING: When cake is cool, in top of a double boiler, heat together
chocolate chips and remaining 1/3 cup cream, stirring often, until melted
and smooth. Let cool in refrigerator until slightly thickened. Spread
topping over cheesecake. Sprinkle finely chopped candy bars on top.
Refrigerate until chocolate layer is set and cake is well chilled, 6 hours.
Run a knife around edge of pan to loosen cake and remove springform side of
pan.