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Almond Bar Cheesecake
Servings: 10 to 12 servings

3 packages (8 oz. each) Neufachatel light cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
1 Hershey's milk chocolate or milk chocolate with almonds bar (7 oz.)

Heat oven to 350 F. Prepare chocolate crumb crust.

Beat cream cheese, sugar and vanilla until well blended in large
bowl. Add eggs; beat well. Remove wrapper from candy bar; break
into pieces. Place candy bar pieces in medium microwave-safe bowl.
Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave
at HIGH 15 seconds at a time, stirring after each heating, until
candy melts when stirred. Add to cream cheese mixture; stir to
blend well. Pour into prepared crust. Bake 40 to 45 minutes or
until set. Remove from oven to wire rack. With knife, loosen cake
from side of pan. Cool completely. Cover; refrigerate several hours
before serving. Cover; refrigerate leftover cheesecake.


CHOCOLATE CRUMB CRUST

Heat oven to 350 F. Stir together 1-1/4 cups vanilla wafer crumbs
(about 40 wafers), 1/4 cup powdered and 1/4 cup Hershey's cocoa.
Stir in 1/4 cup (1/2 stick) melted butter or margarine. Press
mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
Bake 8 to 10 minutes; cool slightly.

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