Recipe - Grand Finale Cheesecake

1 SYMPHONY milk chocolate bar
or milk chocolate bar with
almonds & toffee chips,
broken into pieces (7 oz)
4 pack Cream cheese, softened (3oz)
One half cup Sugar
2 tablespoon HERSHEY'S cocoa
1/8 teaspoon Salt
2 Eggs
1 teaspoon Vanilla extract
Whipped cream (opt)

ALMOND CRUST
Three fourths cup Graham cracker crumbs
2/3 cup Chopped slivered almonds
2 tablespoon Sugar
One fourth cup Butter or margarine, melted

Heat oven to 325'F. In small microwavesafe bowl, place chocolate.
Microwave at HIGH (100%) 1 minute or until chocolate is melted and smooth
when stirred. In large mixer bowl, beat cream cheese until fluffy. Stir
together sugar, cocoa and salt; blend into cream cheese mixture. Add eggs
and vanilla; beat until well blended. Add melted chocolate; beat just until
blended. Pour into prepared ALMOND CRUST. Bake 3540 minutes or until
almost set. Remove from oven to wire rack. With knife, loosen cake from
side of pan. Cool completely; remove side of pan. Refrigerate several hours
before serving. Garnish with shipped cream, if desired. Cover; refrigerate
leftover cheesecake.

ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds
and sugar. Stir in melted butter or margarine. Press mixture onto bottom
and up side of 8" springform pan or round pan with removable bottom.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini