4 packages (8 oz each) cream cheese, softened
1 1/4 cups sugar
1 cup (8 oz) sour cream
1 teaspoon vanilla extract
3 eggs, lightly beaten
9 oz semisweet chocolate, chopped
1 cup chopped toffee candy (or 4 Heath candy bars, 1.4 oz each, chopped)
1 dark chocolate candy bar (1.45 oz)
Place a greased 9-inch springform pan on a double thickness of heavy duty foil (about 18 in. square). Securely wrap foil around pan. Combine chocolate cookie crumbs and butter, press onto the bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups, pour remaining batter over crust.
In a microwave, melt chocolate; stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325 degrees for 65-75 minutes or until the center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with chopped toffee/Heath bars.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over cheesecake. Yield: 12 servings.