Name: Frosted Chocolate Chip Cheesecake
Yield: 4 servings
Ingredients: 2 cups chocolate wafer crumbs; 6 tablespoons butter, melted; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 1 teaspoon vanilla extract; 3 eggs, lightly beaten; 1 cup (6 ounces) miniature semisweet chocolate chips; 1 milk chocolate candy bar (4 ounces), chopped; 2 cups whipped topping; 1/4 cup sliced almonds, toasted

Servings: 4 persons

2 cups chocolate wafer crumbs
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup (6 ounces) miniature semisweet chocolate chips
1 milk chocolate candy bar (4 ounces), chopped
2 cups whipped topping
1/4 cup sliced almonds, toasted

1
In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for 15 minutes or until set.
2
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.
3
Place pan on a
4
. Bake at 325u00b0 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.
5
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Frosted Chocolate Chip Cheesecake

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