1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.
2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1 tablespoon toffee bits. Gently stir remaining toffee bits and vanilla into batter; pour into prepared crust.
3. Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
4. Cover; refrigerate. Just before serving, garnish with whipped cream and reserved toffee bits. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa in bowl; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slighlty.