Ingredients Jump to Instructions ↓

  1. 2 cups chocolate wafer crumbs

  2. 6 tablespoons butter, melted

  3. 3 (8 ounce) packages cream cheese, softened

  4. 1 cup sugar

  5. 1 teaspoon vanilla extract

  6. 3 eggs, lightly beaten

  7. 1 cup miniature semisweet chocolate chips

  8. 4 ounces milk chocolate candy bar, chopped

  9. 2 cups whipped topping

  10. 1/4 cup sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for 15 minutes or until set. In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust. Place pan on a baking sheet. Bake at 325 degrees F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For frosting, in a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Gradually stir in whipped topping. Remove sides of springform pan. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers. ');


Send feedback