Heath Bar Mocha Cheesecake

1 8 1/2 ounce chocolate wafers
3 teaspoons butter, melted
8 Heath candy bars, divided
1 1/3 cups heavy cream, divided
5 teaspoons instant dry coffee granules
24 ounces cream cheese, room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla
2 cups milk chocolate chips

Blend wafers to fine crumbs. Mix with melted butter. Press into bottom and part way up sides of a greased 9 1/2 inch pan. Finely chop 4 of the Heath bars; sprinkle over crust. Refrigerate while preparing filling. Heat 1/2 cup cream in double boiler or microwave just hot enough to dissolve coffee. Stir in coffee. Refrigerate until cool, about 15 minutes. Beat cream cheese and sugar until smooth. Beat in 1/2 cup cream, eggs, and vanilla until well mixed. Slowly beat in coffee-cream mixture. Beat about 10 minutes. Turn mixture into candy-topped crust. Bake in preheated 350ºF oven for 1 hour and 15 minutes or until cake looks set around edges. Cool before refrigerating.