| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecake, Chocolate, Hershey’s, 100th |
8 |
Servings |
INGREDIENTS
| 1 |
|
SYMPHONY milk chocolate bar or milk chocolate bar with almonds & toffee chips, broken into pieces (7 oz) |
| 4 |
pk |
Cream cheese, softened (3oz) |
| 1/2 |
c |
Sugar |
| 2 |
tb |
HERSHEY'S cocoa |
| 1/8 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
|
|
Whipped cream (opt) |
| 3/4 |
c |
Graham cracker crumbs |
| 2/3 |
c |
Chopped slivered almonds |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Butter or margarine, melted |
INSTRUCTIONS
ALMOND CRUST
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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