1 pouch sugar cookie mix; (1lb 5oz bag)
1 4 oz box of French Vanilla instant pudding mix
2 TBL brown sugar
1/2 cup butter; melted
2 1/2 tsp vanilla
2 eggs plus 3 egg yolks
2 packages of cream cheese; *8oz each*
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits; finely crushed
Heat oven to 350°F
Lightly spray bottom and sides of 13×9-inch pan with cooking spray.
In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms.
Press dough in bottom and 1/2 inch up sides of pan.
In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
Bake 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.
*For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.*
Original recipe makes 36 Servings