Tasty Tuesday: Frosted Chocolate Chip Cheesecake

We love this rich, creamy cheesecake. And the wonderful thing about it is, it's rather easy to make. Oh yeah, that and the fact that it has a frosting so if the cake cracks no one knows! Seriously though, if you at all like chocolate and cheesecake, you are sure to love this.

Frosted Chocolate Chip Cheesecake

2 c. chocolate wafer crumbs
6 tbsp. butter, melted
3 packages (8 oz. each) cream cheese, softened
1 c. sugar
1 tsp. vanilla
3 eggs, lightly beaten
1 c. (6 oz.) miniature semisweet chocolate chips
1 milk chocolate candy bar (4 oz.), chopped
2 c. whipped topping
1/4 c. sliced almonds, toasted (optional)

In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Chill for 15 min. or until set.

In a large mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust.

Place pan on a baking sheet. Bake at 325 degrees for 55-60 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For frosting, in a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Gradually stir in the whipped topping. Remove sides of springform pan. Frost top of cheesecake; garnish with almonds if desired. Refrigerate leftovers.

Yield: 12 servings

For other recipe ideas, check out Balancing Beauty and Bedlam's Tasty Tuesday, Blessed with Grace's Tempt my Tummy Tuesday, and All the Small Stuff's Tuesday's at the Table.