Peanut Butter Toffee Cheesecake Brownies

YUM!! These brownies are so good! I made them for our FHE treat tonight and wow! Really really yummy. I am of course sending all the leftovers to work with my husband tomorrow because I just can't be trusted with them, they are too good. I don't think his coworkers will mind.:) Oh, I got the recipe from a Pillsbury ad. This was a finalist recipe from the 2010 Pillsbury Bake Off.

Peanut Butter Toffee Cheesecake Brownies

1, 19.5 oz Family Size Pillsbury Chocolate Fudge Brownie Mix (add 1/2 cup flour to mix for high altitude)
1/2 cup canola oil
1/4 cup water (increase to 1/3 cup for high altitude)
2 eggs
8 oz cream cheese, softened
1, 14 oz can sweetened condensed milk
1/2 cup smooth peanut butter
1, 8 oz bag Heath milk chocolate toffee bits
1 cup milk chocolate chips
3 tablespoons whipping cream

Heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.

In a bowl combine brownie mix, oil, water, and eggs and mix with a spoon for about 50 strokes. Spread batter in pan and set aside.

In the bowl of an electric mixer beat the cream cheese until fluffy. Add sweetened condensed milk and peanut butter; beat until smooth. Beat in 1 cup of the toffee bits. Spoon this mixture over the brownie batter and spread evenly.

Bake for 30-40 minutes or until cheesecake layer is set and edges are light golden brown (this was 34 minutes for me). Cool on a cooling rack for about 1 hour. Refrigerate for 35 minutes.

In a small bowl combine chocolate chips and cream. Microwave on high for 40-60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely in refrigerator for about 1 hour. Cut into small squares (it's rich!) and serve.