Follow these steps to create your own batch of delightful bites:

1. Preheat your oven to 325°F and line a mini muffin pan with paper liners.
2. In a small bowl, combine the chocolate wafer crumbs and melted butter. Mix until the crumbs are well-coated.
3. Press about a tablespoon of the crumb mixture firmly into the bottom of each liner to form a crust.
4. In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 3-4 minutes.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
6. Fold in the toffee bits and chocolate chips gently to distribute evenly throughout the batter.
7. Spoon the cheesecake mixture over the crusts in the prepared muffin pans, filling each about three-quarters full.
8. Bake in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggly.
9. Allow the cheesecake bites to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
10. Refrigerate for at least 2 hours before serving to ensure they set properly.

From my experience, chilling them overnight enhances the flavors even more, so if you can resist the temptation, it’s worth the wait!