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chocolate covered toffee candy bars, crushed
cream cheese, softened
graham cracker crumbs
ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar.
Press mixture onto bottom and up side of 8" springform pan or round pan with removable bottom.
In small microwave-safe bowl, place chocolate.
Microwave on high 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 35-40 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.