Courtesy of Chef Silvia Bianco
www.chefsilvia.com

Diane's Heath Bar Cheesecake

Diane’s Heath Bar Cheesecake:
12 Skor Candy Bars
(4) 8 oz. Cream cheese softened to room temperature
1 cup sugar
5 eggs
2 teaspoons vanilla

Crust:
1/2 butter (stick) melted
2-1/4 cup Oreo cookie crumbs
1 teaspoons sugar

Topping:
1 cup heavy cream
1-1/2 cups semi-sweet chocolate

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Crust:
Melt butter
Stir in chocolate crumbs and sugar
Press into bottom and sides of greased 9” spring fold pan
Chop 6 of the candy Bars and spread onto the bottom of crust
Set aside

Filling:
Mix softened cream cheese in mixer or food processor until smooth
Mix in sugar first, then eggs one at a time
Run spatula around sides until all is thoroughly combined
Pour into crust
Bake at 350 degrees for 40 minutes
Turn oven down to 300 degrees for additional 30 minutes
Leave in oven for one hour
When cake is cool refrigerate over night

Topping:
Heat heavy cream
Stir in chocolate on low heat until smooth
Pour over cheesecake (should drip off sides)
Top with 6 more chopped Skor Bars
Chill for one hour
Leave at room temperature for 15 minutes before serving
Enjoy.