• Heat oven to 350°F. Lightly spray the bottom of a 13x9-inch aluminum baking pan with non-stick cooking spray.
• In medium bowl, stir brownie mix, oil, water and eggs until combined; pour batter in pan; set aside.

peanut butter-toffee cheesecake

• In large bowl, beat cream cheese until fluffy.
• Add milk and peanut butter; beat until smooth.
• Stir in 1 cup of the toffee bits.
• Pour mixture over batter and make as evenly as possible.
• Bake 35 to 40 minutes or until cheesecake layer is set.
• Turn the oven off, cover the pan with aluminum foil and allow to sit in the oven an additional 10 minutes.
• Remove from oven; place in the refrigerator (on a hot pad) for 30 minutes.

icing

• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth.
• Spread over cheesecake layer.
• Sprinkle with remaining toffee bits.
• Place back in the refrigerator for a few minutes until the icing is set.
• Slice, serve and enjoy!