CRUST 1/2 cup chocolate cream wafers (1/2 pkg) — crumbled
1/4 cup butter (NO MARGARINE) — melted
1/2 cup macadamia nuts
FILLING 3 8 oz pkgs cream cheese
1 cup sugar
4 eggs
8 1 oz squares semisweet chocolate OR
12 ounces semisweet chocolate chips
2 teaspoons vanilla extract
TOPPING 2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla
FINAL TOUCH 1 1.5 oz Hershey Bar — frozen
CRUST
Roll out chocolate cream wafers on wax paper. Mix crumbled
wafers, butter and nuts in the bottom of a 10″ spring form pan. Using
a piece of wax paper, press mixture evenly in the bottom of the pan.
Place pan in refrigerator or freezer while preparing the filling.
FILLING
Preheat oven to 350 degrees. In a large bowl beat cream cheese
until fluffy. Gradually add sugar. Beat in eggs one at a time until
well blended. Stir in chocolate and vanilla. Mix well. Pour on top of
prepared crust and bake 50 minutes. Remove from oven. Turn oven
off and close door.
TOPPING
Combine sour cream, sugar and vanilla. Spread over cheesecake.
Return to oven, but do not reheat oven. Leave in warm oven for 10
minutes with the door closed. Open door and leave cake in oven for
an additional 20 minutes. Remove cake from oven. Allow cake to
cool on wire rack.
FINAL TOUCH
Freeze Hershey bar. When cake is cooled, shave frozen
chocolate on top of cake. Refrigerate overnight.