Heat oven to 450 degrees. Prepare pie crust according to package directions for one crust baked shell using 9 inch pie pan. (Refrigerate remaining crust for a later use.) Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Cool completely.
In a medium saucepan, combine caramels, 1/2 cup whipping cream and butter; cook and stir over low heat until caramels are melted and mixture is smooth. Immediately spon into the bottom of baked crust. Sprinkle with 1/2 cup brickle chips. Refrigerate 1 hour or until firm.
In small bowl, beat cream cheese, 1/2 cup powdered sugar and 1 teaspoon coffee granules until well blended. Spread over cooled toffee caramel layer. Refrigerate.
In a small saucepan, combine chocolate and water; cook and stir over low heat until chocolate is melted and smooth. Cool to room temperature; stir in vanilla. In medium bowl, beat 1/4 cups whipping cream and 1 tablesppon powdered sugar until stiff peaks form. Fold in cooled chocolate mixture. spread over coffee cream cheese layer. Refrigerate 1 hour or until firm.
In a small bowl, beat 3/4 cup whipping cream, 1 tablespoon powdered sugar and 1 teaspoon coffee granules until stiff peaks form. Pipe or spoon over pie. Sprinkle with 1/2 cup brickle chips.
Just before serving, garnish with toffee candy bars. Store in refrigerator.