MALTED MILK BALL CHEESECAKE
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs, butter and 1/4 cup milk powder; press onto bottom of 9-inch springform pan. Bake 10 min.
- Meanwhile, reserve 12 malted milk balls for later use. Place remaining balls in resealable plastic bag; crush lightly with rolling pin. Remove 1/4 cup crushed milk balls; reserve for later use.
- Beat cream cheese, sugar, vanilla and remaining milk powder in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining crushed milk balls. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Chop BAKER'S Milk Chocolate. Bring cream just to simmer in small saucepan on low heat. Remove pan from heat. Add chopped chocolate; stir until completely melted. Cool slightly.
- Spoon chocolate sauce over cheesecake just before serving. Top with reserved whole milk balls, then sprinkle with reserved crushed milk balls.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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