Ingredients:

1 pkg. Instant cheesecake mix, including crushed graham crackers for crust
6 Graham cracker squares, finely crushed
1/4 c. and 3 T. Cocoa powder, divided
2/3 c. Toffee bits, divided
1/4 c. Sugar
1/2 c. Butter, melted
6 ounces Bitter-sweet chocolate, chopped
1 2/3 c. Heavy cream, divided
1 1/2 c. Milk
Cocoa powder for dusting

Directions:

*Using crust mix from cheesecake mix, add additional 6 crackers (crushed), 3 T. cocoa powder, 1/3 c. toffee bits, 2 T. sugar and melted butter together in a bowl.

* Press crust into bottom and sides of a 9-inch tart pan with removable bottom (or a 9-inch springform pan). Chill in freezer.

* Melt chopped chocolate and 2/3 c. of the cream in small pan until smooth. Remove from heat.

* Stir in the remaining 1/3 c. toffee bits, pour into crust evenly and place in fridge for 10-15 minutes.

* In another bowl, combine cheesecake filling mix, remaining 1/4 c. cocoa powder and milk for a few minutes, until thickened. Spread over chocolate layer and place in fridge for 1 hour.

* For topping, beat remaining cream and 2 T. sugar until stiff. Spread on tart and dust with additional cocoa powder.

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