Chocolate-Crunch Cheesecake

By carvalhohm

Ingredients

• 1 box (10 ounces) shortbread cookies (such as Lorna Doone), finely crushed
• 4 tablespoons butter, melted
• 3 packages (8 ounces each reduced-fat cream cheese, softened
• 1 cup plus 1 tablespoon sugar
• 2 tablespoons corn starch
• 4 eggs
• 1 cup sour cream
• 2 tablespoons coffee liqueur (such as Kahlua)
• 1 teaspoon vanilla extract
• 1 large Nestle Crunch candy bar (5 ounces), chopped
• 1 cup heavy cream
• Nestle Crunch bar (1.55 ounces), chopped, for garnish, optional

Details

Servings 16
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees F.

2. Mix together the crumbs and butter. Press over bottom and partially up side of a 9-inch springform pan. Refrigerate while making filling.

3. Beat cream cheese 1 minute. Add 1 cup of the sugar and the cornstarch; beat for 3 minutes. Beat in eggs, one at a time. Add sour cream, liqueur and vanilla; beat until smooth. Fold in chopped candy bar. Pour into crust.

4. Bake at 350 degrees F for 90 minutes, until just set. Run a knife around edge of cake to separate from pan. Cool in pan on rack. Cover; refrigerate overnight.

5. Remove side of pan. Whip cream and 1 tablespoon sugar to stiff peaks. Spread onto cake; garnish with candy bar, if desired.