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| Crust |
*Plan ahead... needs to chill
Crust:
2 c. shortbread with fudge crumbs
6 Tbsp. butter, melted
Filling:
24 oz. cream cheese, softened
1 c. sugar
1 tsp. vanilla extract
3 eggs, lightly beaten
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| Ready to bake |
1 c. mini semi-sweet chocolate chips
Frosting:
4 oz. milk chocolate candy bar, chopped
1 c. heavy whipping cream
2-3 Tbsp. caster sugar
sliced almonds, toasted
To make the crust: In a small bowl, combine shortbread crumbs and butter. Press onto the bottom and up the sides of a greased 9 inch springform pan. Chill for 15 minutes.
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| Out of the oven |
To make the filling: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust. Place pan on a rimmed baking sheet. Bake at 325 F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
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| Ready to eat |
To make the frosting: In a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Meanwhile pour the heavy cream into a large metal bowl and beat on high until stiff peaks form. Add the sugar and beat on low until just mixed. Gradually fold in the melted chocolate. Frost the top of the cheesecake; garnish with almonds. Refrigerate leftover.
Recipe adapted from Taste of Home magazine 2011
