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Toffee Cheesecake Cups

16 to 18 vanilla wafer cookies
3 (8-ounce each) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs

2 teaspoons vanilla extract
1 1/3 cup finely crushed hard toffee candies - divided use

1. Heat oven to 350°F (175°C). Line medium muffin cups with paper or foil baking cups; place vanilla wafer on bottom of each cup.
2. Beat cream cheese and sugar in large bowl on low speed of mixer until smooth. Beat in eggs and vanilla just until blended. Do not overbeat.
3. Gently stir 1 cup crushed toffee into batter; pour into prepared cups to 1/4-inch from top.
4. Bake 20 to 25 minutes or until almost set. Remove from oven; immediately sprinkle remaining crushed toffee onto each cup. Cool completely in pan on wire rack. Remove from pan. Cover; refrigerate about 3 hours before serving. Store in refrigerator.

Makes 16 to 18 cups.

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