Chocolate-crunch Cheesecake

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 1 (10 ounce) box shortbread cookies, such as lorne doone (finely crushed)
• 4 tablespoons butter, melted
• 3 (8 ounce) packages reduced-fat cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon granulated sugar
• 2 tablespoons cornstarch
• 4 eggs
• 1 cup sour cream
• 2 tablespoons coffee liqueur (such as kahlua)
• 1 teaspoon vanilla extract
• 1 (5 ounce) nestle crunch bars, chopped
• 1 cup heavy cream
• 1 (1 5/8 ounce) nestle crunch bars, chopped for garnish (optional)

Recipe

• 1 heat oven to 350 degrees f.
• 2 mix together the crumbs and butter.
• 3 press over bottom and partially up side of a 9-inch springform pan.
• 4 note: for a crust with an even thickness, use the bottom of a glass or measuring cup to press crumbs down into the pie plate.
• 5 refrigerate while making filling.
• 6 beat cream cheese 1 minute.
• 7 add 1 cup of the sugar and the cornstarch; beat for 3 minutes.
• 8 beat in eggs, one at a time.
• 9 add sour cream, liqueur and vanilla; beat until smooth.
• 10 fold in chopped candy bar.
• 11 pour into crust.
• 12 bake at 350 degrees for 90 minutes, until just set.
• 13 run a knife around edge of cake to separate from pan.
• 14 cool in pan on rack.
• 15 cover; refrigerate overnight.
• 16 remove side of pan.
• 17 whip cream and 1 t sugar to stiff peaks.
• 18 spread onto cake; garnish with candy bar, if desired.