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Double Chocolate Cheesecake

1/2 c chocolate cream wafers; (1/2 pk Crumbled
1/4 c butter; (not margarine), melted
1/2 c macadamia nuts

3 8-ounce pkgs cream cheese
1 c sugar
4 eggs
8 1-ounce squares semisweet chocolate or 12 oz semisweet chocolate chips
2 ts vanilla extract

2 c sour cream
3 tb sugar
1 ts vanilla

1.5 ounce Hershey Bar; frozen

Roll out chocolate cream wafers on wax paper. Mix crumbled wafers,
butter and nuts in the bottom of a 10" spring form pan. Using a
piece of wax paper, press mixture evenly in the bottom of the pan.
Place pan in refrigerator or freezer while preparing the filling.

Preheat oven to 350 degrees. In a large bowl beat cream cheese
until fluffy. Gradually add sugar. Beat in eggs one at a time until
well blended. Stir in chocolate and vanilla. Mix well. Pour on top
of prepared crust and bake 50 minutes. Remove from oven. Turn oven
off and close door.

Combine sour cream, sugar and vanilla. Spread over cheesecake.
Return to oven, but do not reheat oven. Leave in warm oven for 10
minutes with the door closed. Open door and leave cake in oven for
an additional 20 minutes. Remove cake from oven. Allow cake to cool
on wire rack.

Freeze Hershey bar. When cake is cooled, shave frozen chocolate on
top of cake. Refrigerate overnight.


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