chocolate covered toffee candy bars, crushed
cream cheese, softened
graham cracker crumbs
2ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar.
4Press mixture onto bottom and up side of 8" springform pan or round pan with removable bottom.
5In small microwave-safe bowl, place chocolate.
6Microwave on high 1 minute or until chocolate is melted and smooth when stirred.
7In large mixer bowl, beat cream cheese until fluffy.
8Stir together sugar, cocoa and salt; blend into cream cheese mixture.
9Add eggs and vanilla; beat until well blended.
10Add melted chocolate; beat just until blended.
11Pour into prepared ALMOND CRUST.
12Bake 35-40 minutes or until almost set.
13Remove from oven to wire rack.
14With knife, loosen cake from side of pan.
15Cool completely; remove side of pan.
16Refrigerate several hours before serving.
17Garnish with shipped cream, if desired.
18Cover; refrigerate leftover cheesecake.