Peanut Butter-Toffee Cheesecake Brownies

1 box (19.5 oz) Pillsbury Chocolate Fudge Brownie Mix
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
2 eggs
8oz. cream cheese
1 can condensed milk
1/2 cup peanut butter
1 bag Heath toffee chips
1 cup chocolate chips
2 tablespoons whipping cream

Heat oven to 350.
Lightly spray 13 x 9 inch pan with non stick spray.
In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
Spread batter in pan; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy.
Add milk and peanut butter; beat until smooth.
Stir in 1 cup of the toffee bits.
Spoon mixture over batter; spread evenly.
Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown.
Cool on cooling rack 30 minutes.
Refrigerate 40 minutes.
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 remaining toffee bits. Cool completely, about 1 hours.
For brownies, cut into 6 rows by 6 rows.
Store in covered in refrigerator.