Frosted Chocolate Chip Cheesecake Recipe

Ingredients

• 2 cups chocolate wafer crumbs
• 6 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 1 cup (6 ounces) miniature semisweet chocolate chips
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• 1 milk chocolate candy bar (4 ounces), chopped
• 2 cups whipped topping
• 1/4 cup sliced almonds, toasted

Directions

• In a small 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 bowl, beat the 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° 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. Cover and 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. Yield: 12 servings.

Frosted Chocolate Chip Cheesecake published in Taste of Home April/May 2006, p33