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Directions

Crust:
Preheat oven to 425 degrees. In medium size bowl, mix flour, salt and sugar. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll. On a lightly floured surface roll dough from center outward into a circle 2-inches wider than pie plate. Carefully transfer dough to pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Line crust with parchment paper and add pie weights. Par-bake crust about 12 minutes. Remove from oven and place on cooling rack to cool. Reduce oven temperature to 350 degrees.

Toffee Cheesecake Layer
Preheat oven to 350 degrees.
Beat cream cheese and sugar in large bowl until smooth. Add egg, beat well. Gently stir toffee bits and vanilla into batter; pour into prepared crust.
Bake 18-20 minutes or until almost set. Cover crust with foil if browning too quickly. Remove from oven to wire rack. Cool completely.

Chocolate Chiffon Layer

In medium heavy saucepan over low heat, melt chocolate with condensed milk.
In small saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat, stir until gelatin dissolves.
Combine chocolate mixture and gelatin. Add vanilla. Cool to room temperature. Strain mixture through a fine mesh strainer. Gently fold in whipped cream. Spread on top of cooled cheesecake layer.
Chill 3 hours or until set. Garnish with additional whipped cream and shaved chocolate (optional). Store leftovers covered in refrigerator.