HEATH BAR CHEESECAKE

HEATH BAR CHEESECAKE image

Provided by Ellen Bales

Time 1h25m

Number Of Ingredients 12

CHOCOLATE VANILLA WAFER CRUST
1-1/4 c vanilla wafer crumbs
1/3 c powdered sugar
1/3 c hershey's cocoa
1/4 c (1/2 stick) melted butter
FILLING
3 pkg (8 oz.ea.) cream cheese, softened
1 c sugar
3 eggs
1 pkg (8 oz.) sour cream
1/2 tsp vanilla extract
1-1/3 c (8 oz.pkg.) heath milk chocolate toffee bits, divided

Steps:

1. CHOCOLATE VANILLA WAFER CRUST: Combine vanilla wafer crumbs, powdered sugar and Hershey's cocoa in bowl; stir ini melted butter. Press mixture firmly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 8 minutes; cool slightly.
2. FILLING: Beat cream cheese and sugar in a large bowl on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
3. Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
4. Bake in a preheated 350º oven for 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.
5. Cover; refrigerate leftover cheesecake.