1. Prepare VANILLA WAFER CRUST. Heat oven to 350°F.
2. Beat cream cheese and sugar in large bowl on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
3. Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
4. Bake 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving. Cover; refrigerate leftover cheesecake. 12 to 16 servings.
VANILLA WAFER CRUST: Combine 1-3/4 cups vanilla wafer crumbs (about 55 wafers, crushed) and 2 tablespoons sugar; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom and 1 inch up side of 9-inch springform pan. Refrigerate about 30 minutes.