Preheat oven to 350F. Spray a mini muffin tin with cooking spray.
Add 1 ½ cups oats to food processor or high-speed blender (I used a Vitamix), and blend until it turns into flour. Use your fingers to break any clumps. Pour into a medium bowl. Add the rest of the ingredients to the bowl and use your hands to form into a dough. Divide into 12 equal-sized balls. Place individual balls into the cups and press down until evenly spread.
For the cheesecake
Using a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Mix in sugar, vanilla extract, and egg and beat again until smooth (Try to get all the lumps out, but some may remain). Pour and spread over each cookie layer.
Bake for 20-25 minutes, until the top bounces back to a light touch. Immediately after removing from the oven, sprinkle the toffee bits evenly across the top. Let cool completely and store in the refrigerator in a sealed container until ready to serve.