Yield: 8 servings
|1 \N||SYMPHONY milk chocolate bar or milk chocolate bar with almonds & toffee chips, broken into pieces (7 oz)|
|4 packs||Cream cheese, softened (3oz)|
|¾ cup||Graham cracker crumbs|
|⅔ cup||Chopped slivered almonds|
|2 tablespoons||HERSHEY'S cocoa|
|1 teaspoon||Vanilla extract|
|\N \N||Whipped cream (opt)|
|¼ cup||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. Submitted By LAWRENCE KELLIE On 01-19-95