Ingredients Jump to Instructions ↓

  1. 1 SYMPHONY milk chocolate bar

  2. -or milk chocolate bar with -almonds & toffee chips, -broken into pieces (7 oz) 4 pk Cream cheese, softened (3oz)

  3. 1/2 c Sugar

  4. 2 tb HERSHEY'S cocoa

  5. 1/8 t Salt

  6. 2 Eggs

  7. 1 t Vanilla extract

  8. Whipped cream (opt)


  10. 3/4 c Graham cracker crumbs

  11. 2/3 c Chopped slivered almonds

  12. 2 tb Sugar

  13. 1/4 c Butter or margarine, melted

  14. 325'F. In small microwave-safe bowl, place chocolate. Microwave at HIGH (100%)

  15. 1 minute or until chocolate is melted and smooth when stirred. In large mixer bowl, beat cream cheese until fluffy. Stir together sugar, cocoa and salt; blend into cream cheese mixture. Add eggs and vanilla; beat until well blended. Add melted chocolate; beat just until blended. Pour into prepared ALMOND CRUST. Bake

  16. 35-40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with shipped cream, if desired. Cover; refrigerate leftover cheesecake. ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar. Stir in melted butter or margarine. Press mixture onto bottom and up side of

  17. 8" springform pan or round pan with removable bottom.


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