Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (9 oz) chocolate wafer cookies; crushed |
| ¼ cup | Sugar |
| ¼ cup | Butter; melted |
| 2 \N | Chocolate (2.07 oz) coated caramel-peanut nougat bars; coarsely chopped |
| 2 packs | (8 oz) cream cheese; softened |
| ½ cup | Sugar |
| 2 larges | Eggs |
| ¾ cup | Semisweet chocolate chips; melted |
| 1 teaspoon | Vanilla |
| \N \N | Whipped cream |
Here's one that you may have to save til next year since it comes to you so late....from "Southern Living"
Combine first 3 ingredients; press mix evenly onto bottom and 1-½" up sides of 9" springform pan. Sprinkle chopped nougat bars evenly over bottom; set aside. Beat cream cheese at high speed w/ mixer til light and fluffy; gradually add 1/2C sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in chocolate chips and vanilla; beat til blended. Spoon over candy layer. Bake at 350° for 30min. Remove from oven and run knife around edges of pan to release sides. Let cool to room temperature on wire rack. Cover and chill at least 8 hrs. To serve, remove cheesecake from pan; pipe or dollop whipped cream on top. Yield: one 9" cheesecake.
Posted to KitMailbox Digest by "Dan/Trina D." <itisme@...> on Dec 24, 1997