Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil for easier cleanup and spray with cooking spray. Set aside.

In a large bowl, combine all crust ingredients and stir until a thick dough forms. Spread dough evenly in the prepared pan. Set aside.

In the same large bowl (wipe it out if necessary), add all filling ingredients except the toffee bits. Beat with a handheld electric mixer on high speed until blended and smooth. Ensure cream cheese is very soft to avoid lumps.

Spread filling over the crust. Bake for 40 to 45 minutes, or until the center is set and not jiggly. Check for doneness starting at 30 minutes.

Immediately sprinkle toffee bits evenly over the top. Allow bars to cool at room temperature for about 30 minutes.

Cover and refrigerate for at least 3 hours, or until thoroughly chilled, before serving. Bars will keep airtight in the refrigerator for up to 1 week.