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1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1 (4 serving size) package French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs, plus
3 egg yolks
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1 Mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg in bowl, until soft dough forms. Press dough in bottom of greased (bottom and sides) of 13x9-inch pan.
2. Beat cream cheese, sour cream and sugar in bowl until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake at 350 degrees F for 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Store covered in refrigerator.