Cheesecake ( chocolate candy jumbo )

Yield: 1 9 in cake

Measure Ingredient
1 pack Chocolate wafer cookies
\N \N Crushed - 9 oz. package
¼ cup Sugar
¼ cup Butter / margarine - melted
2 \N Chocolate coated caramel
\N \N Peanut nougat bars -
\N \N Coarsely chopped
2 packs Cream cheese - softened
\N \N 8 oz. packages
½ cup Sugar
2 larges Eggs
¾ cup Chocolate morsels - melted
\N \N Semi-sweet
1 teaspoon Vanilla extract
\N \N Whipped cream



Combine first 3 ingredients; press mixture evenly onto bottom and 1½ inches up sides of a 9 inch springform pan. Sprinkle chopped nougat bars evenly over bottom; set aside.

Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add ½ cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in chocolate morsels and vanilla; beat until blended. Spoon over candy layer.

Bake at 350 degrees for 30 minutes. Remove from oven and run knife around edges of pan to release sides. Let cool to room temperature on a wire rack. Cover and chill at least 8 hours.

To serve, remove cheesecake from pan; pipe or dollop whipped cream on top.

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