White Chocolate Heath Bar Cheesecake

Recipe by JamesDeansGirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE THE CRUST: Preheat oven to 350*F.
  • Finely crush or chop the Heath bars; transfer to a bowl and set aside.
  • Wrap the outside of a 10" springform pan with 3 layers of foil, reaching the top of the pan; grease the inside.
  • Combine the graham cracker crumbs, sugar, cinnamon, and melted butter; press evenly into the bottom and partway up the sides of the prepared pan.
  • Place half the candy in a mound in the center of the crust; bake for 10 minutes.
  • Set aside to cool.
  • MAKE THE FILLING: Using an electric mixer on medium speed, beat the cream cheese for 10 minutes.
  • Add the sugar and beat another 10 minutes, until very light and smooth.
  • Add the eggs, one at a time, beating well after each addition.
  • Blend in the vanilla; add the cream slowly, mixing until well blended.
  • Drizzle in the melted chocolate; blend well.
  • Pour filling over crust; let stand for 10 minutes.
  • Place the cheesecake in another pan filled with 1/2" of water.
  • Bake for 90 minutes; remove from oven.
  • Sprinkle remaining candy on top; return to oven for 10 minutes.
  • Remove cheesecake from the oven and the water bath.
  • Let cool at least 2 hours; cover and refrigerate at least another 4 hours.
  • MAKE THE FUDGE SAUCE (if desired): Melt the butter and chocolate together in a large saucepan over low heat.
  • Add the salt, sugar, evaporated milk, and vanilla, blending until smooth.
  • Increase the heat to medium and whisk the mixture for 1 minute while it bubbles.
  • Remove from heat; serve warm, with thin slices of chilled cake.
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