CRUST
1 pk Chocolate wafer cookies
Crushed - 9 oz. package
1/4 c Sugar
1/4 c Butter / margarine - melted
2 Chocolate coated caramel
Peanut nougat bars -
Coarsely chopped
FILLING----
2 pk Cream cheese - softened
8 oz. packages
1/2 c Sugar
2 lg Eggs
3/4 c Chocolate morsels - melted
Semi-sweet
1 ts Vanilla extract
Whipped cream
Combine first 3 ingredients; press mixture evenly onto bottom and 1
1/2 inches up sides of a 9 inch springform pan. Sprinkle chopped
nougat bars evenly over bottom; set aside.
Beat cream cheese at high speed with an electric mixer until light and
fluffy; gradually add 1/2 cup sugar, mixing well. Add eggs, one at a
time, beating after each addition. Stir in chocolate morsels and
vanilla; beat until blended. Spoon over candy layer.
Bake at 350 degrees for 30 minutes. Remove from oven and run knife
around edges of pan to release sides. Let cool to room temperature on
a wire rack. Cover and chill at least 8 hours.
To serve, remove cheesecake from pan; pipe or dollop whipped cream on
top.
