**Recipe from Pillsbury**
* 1 box (19.5 oz) Chocolate Fudge Brownie Mix
* 1/2 c. oil
* 1/4 c. water
* 2 eggs
* 1 pkg. (8 oz) cream cheese, softened
* 1 can (14 oz) sweetened condensed milk
* 1/2
* c. creamy peanut butter
* 1 bag (8 oz) milk chocolate toffee bits
* 1 c. milk chocolate chips
* 2-3 Tbl. whipping cream
Heat oven to 350. Lightly spray 13x9" pan with non-stick cooking 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 & peanut butter; beat until smooth. Stir in 1 c. of the toffee bits. Spoon mixture over batter; spread evenly. Bake 30-40 min. or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 min. Refrigerate 40 min. In small microwavable bowl, microwave chocolate chips & cream uncovered on High 40-60 seconds or until chips are melted; stir until smooth. Cool 15 min. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.
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