Preheat the oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.

For the Shortbread Crust: Add all the shortbread ingredients to a food processor or small blender. Blend, stopping to push down ingredients a few times, until ingredients are thoroughly incorporated and smooth. Press the dough into the bottom of the prepared baking dish, then bake for 10-12 minutes.

For the Cheesecake Layer: While the crust is in the oven, go ahead and prepare the cheesecake layer. Add all the cheesecake ingredients to a medium-sized bowl. Mix with a hand mixer until ingredients are fully incorporated and smooth, then add the cheesecake layer on top of the shortbread.

Bake for 30-35 minutes, or until edges are set and toothpick inserted in the center comes out mostly clean.

For the Toffee Topping: While the cheesecake bars are in the oven, go ahead and prepare the topping by breaking the toffee bites into small pieces. You can do this by adding the toffee bites to a food processor and pulsing a few times or by adding the bites to a Ziplock bag and breaking with something hard. Sprinkle the toffee bites on top of cheesecake bars as soon as you remove them from the oven. Let cool at room temperature, then store in the fridge, covered, for at least 3 hours before cutting.