Cheesecake ( candy bar )

1 cheesecake

Ingredients

Quantity Ingredient
¾ cup Graham cracker crumbs
⅔ cup Walnuts, chopped
2 tablespoons Sugar
2 tablespoons Butter (or marg.); melted
8 ounces Milk chocolate candy bar
12 ounces Cream cheese; softened
¾ cup Sugar
2 tablespoons Cocoa
dash Salt
2 Eggs
½ cup Sour cream
½ teaspoon Vanilla extract
Walnuts, chopped
½ cup Sour cream
2 tablespoons Sugar
½ teaspoon Vanilla extract

Directions

SOUR CREAM TOPPING

Combine graham cracker crumbs, ⅔ cup chopped walnuts, 2 tablespoons sugar, and butter, and mix well; firmly press mixture onto bottom and sides of an 8" springform pan.

Break candy bar into several pieces, and place in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set chocolate aside.

Beat cream cheese with an electric mixer until light and fluffy.

Combine ¾ cup sugar, 2 tablespoons cocoa, and dash of salt; gradually add to cream cheese, mixing well. Add eggs, one at a time, beating well after each addition. Add melted chocolate; beat until blended. Stir in ½ cup sour cream and ½ teaspoon vanilla, blending well.

Pour into prepared pan. Bake at 325 degrees for 40 minutes. Turn off oven, and let cheesecake stand in closed oven 30 minutes. Let cheesecake cool to room temperature; then chill. Remove sides of springform pan; spread with Sour Cream Topping, and sprinkle on walnuts.

Sour Cream Topping:

Combine all ingredients; stir well. Yield: ½ cup.

SOURCE : Southern Living 1986 Annual Recipes.

Typed especially for Wesley Pitts, by Nancy Coleman.

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