Ingredients
2 cups chocolate wafer crumbs6 tablespoons butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup sugar1 teaspoon vanilla extract3 large egg, room temperature, lightly beaten1 cup miniature semisweet chocolate chips1 milk chocolate candy bar (4 ounces), chopped2 cups whipped topping1/4 cup sliced almonds, toasted
Preparation
In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the side of a greased 9-in. springform pan. Chill until set, about 15 minutes.
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 baking sheet. Bake at 325° until center is almost set, 55-60 minutes. 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.
For frosting, in a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Gradually stir in whipped topping. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers.
