BEAT: In a large bowl, beat the room-temperature cream cheese and butter until completely smooth. Add in the vanilla extract, powdered sugar, and dry brownie mix (See Note 1). Mix until completely smooth.
ADD INS: Stir in 1/2 cup miniature chocolate chips and the toffee bits. Mix until incorporated. The mixture will be fairly soft/wet/sticky, but don't worry; it firms up a lot during the chilling process!
CHILL: Spread out a very large piece of plastic wrap. Using a spatula, scrape and scoop all the mixture into a ball on top of the plastic wrap. Wrap around the dessert ball, form into a ball, and place in the fridge to chill for 3-4 hours or until completely firm.
COAT IN CHOCOLATE: Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.
SERVE: Serve with "dippers" of your choice.
Note 1: Brownie mix contains "raw" flour. If you are concerned about this, I recommend heat treating the brownie mix to ensure any potential bacteria is killed. There are two options for heat treating your mix.
Heat treat it in the microwave: Add the brownie mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time, stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds).
Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the brownie mix on the pan. Bake the brownie mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the brownie mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe to use in the recipe.