Heath Toffee Cheesecake Brownies: 48 Irresistible Squares

Heath Toffee Cheesecake Brownies combine a rich cookie dough base with a creamy cheesecake layer and toffee bits.

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Cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer until smooth. Add 2 large eggs and 2 tsp vanilla extract, beating until mixed.
Stir in baking soda, sea salt, and unbleached all-purpose flour until dough forms. Fold in 1 1/2 packages (12 oz) of Heath English Milk Chocolate Toffee Bits.
Spray an 11×17-inch jelly-roll pan with cooking spray. Press half to two-thirds of the cookie dough into the bottom of the pan, reserving the remaining dough for topping.
In a separate bowl, beat softened cream cheese with 2 large eggs, 1/2 cup granulated sugar, and 1/2 tsp vanilla extract until smooth.
Spread the cheesecake filling over the cookie dough crust in the pan. Crumble the reserved cookie dough over the cheesecake layer.
Sprinkle the remaining 1/2 package (8 oz) of Heath English Milk Chocolate Toffee Bits over the crumbled cookie dough.
Preheat oven to 350°F (175°C). Bake for 35-40 minutes, or until a toothpick comes out clean and the top is golden.
Allow to cool completely in the pan on a wire rack before cutting into 48 small squares. Serve and enjoy!