In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan.
In a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Cover and chill overnight. Combine topping ingredients; serve with cheesecake. Refrigerate leftovers. Yield: 12 servings.