Mix the cookie crumbs with melted butter and press firmly into the bottom of a 7–8 inch (17–20 cm) springform pan. If using a regular cake pan, line it with parchment paper. Refrigerate for at least 20–30 minutes.
In a medium bowl, beat cream cheese, sugar, and vanilla until smooth and creamy, then set aside.
In a separate bowl, whip the cold cream until stiff peaks form, then set aside.
In a small pot, add the 2 tablespoons of milk and sprinkle the gelatin on top. Let it sit for a minute, then heat over low heat, stirring until fully dissolved and smooth. Do not boil. Remove from heat immediately.
Stir a couple of tablespoons of the cream cheese mixture into the gelatin mixture to combine, then gently fold it into the remaining cream cheese mixture.
Carefully fold the cream cheese mixture into the whipped cream until fully incorporated. Gently mix in the toffee bits.
Remove the chilled cookie base from the fridge and spread the cheesecake filling evenly over it, smoothing the top with a spatula or knife. Cover with plastic wrap and refrigerate for 4–5 hours, preferably overnight.
Before serving, drizzle with caramel sauce and sprinkle with broken Skor bars. Enjoy!
