Temperature: 350 ° F
Ingredients
- 1 1/2 cups chocolate wafer crumbs (about 40 wafers)
- 1 1/2 cups toasted pecans - finely chopped
- 1/2 cup chocolate-covered Heath bars, crushed
- 2 T packed dark brown sugar
- 1/4 tsp salt
- 6 T unsalted butter - melted
- 4 8 oz. packages cream cheese - room temperature
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 T vanilla extract
- 1/4 tsp almond extract
- 10 oz. chocolate-covered Heath bars - finely chopped, divided
- 1 16 oz. sour cream
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
May 2005 winner Kaiser Bakeware Recipe Contest
Preheat oven to 350 degrees. Mix chocolate wafer crumbs, pecans, 1/2 cup crushed Heath bars, 2 tablespoons brown sugar, salt and melted butter. Press mixture over bottom and 1inch up the sides of a La Forme 10" Leakproof Springform Pan. Bake until just set, about 5 minutes. Reduce oven temperature to 325 degrees.
Beat cream cheese and 1 cup brown sugar in bowl with an electric mixer until blended. Beat in eggs, 1 at a time, blending well after each addition. Beat in vanilla and almond extracts. Pour half of mixture into prepared crust, and sprinkle with 8 oz. crushed Heath bars. Pour remaining cheesecake mixture over and bake until edges are puffed, but center is barely set; about 55 minutes.
For topping, mix sour cream, sugar, and vanilla extract in a bowl until smooth. Pour topping over hot cheesecake and return to oven. Bake until topping is just set; or about 5 minutes. Run a thin plastic utensil between cake and sides of springform. Chill cake uncovered, overnight. Remove the springform pan sides and sprinkle top with remaining (2 oz.) crushed Heath bars.
Submitted By: L. Julow - Gainesville, FL
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