1 SYMPHONY milk chocolate bar 2 tb HERSHEY’S cocoa
-or milk chocolate bar with 1/8 ts Salt
-almonds & toffee chips, 2 Eggs
-broken into pieces (7 oz) 1 ts Vanilla extract
4 pk Cream cheese, softened (3oz) Whipped cream (opt)
1/2 c Sugar
-ALMOND CRUST-
3/4 c Graham cracker crumbs 2 tb Sugar
2/3 c Chopped slivered almonds 1/4 c Butter or margarine, melted
Heat oven to 325’F. In small microwave-safe bowl, place chocolate.
Microwave at HIGH (100%) 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 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 8″ springform pan or round pan with
removable bottom.
Yields
8 servings