Chocolate-Crunch Cheesecake

Name: Chocolate-Crunch Cheesecake
Ingredients: 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)

13 ingredients

18 steps

Ingredients

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)

Directions

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.